JP3649990B2 - Sugar-free sugar coating products - Google Patents
Sugar-free sugar coating products Download PDFInfo
- Publication number
- JP3649990B2 JP3649990B2 JP2000114984A JP2000114984A JP3649990B2 JP 3649990 B2 JP3649990 B2 JP 3649990B2 JP 2000114984 A JP2000114984 A JP 2000114984A JP 2000114984 A JP2000114984 A JP 2000114984A JP 3649990 B2 JP3649990 B2 JP 3649990B2
- Authority
- JP
- Japan
- Prior art keywords
- gps
- gpm
- weight
- coating
- mixture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 238000009495 sugar coating Methods 0.000 title description 6
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 claims abstract description 144
- SERLAGPUMNYUCK-YJOKQAJESA-N 6-O-alpha-D-glucopyranosyl-D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-YJOKQAJESA-N 0.000 claims abstract description 132
- 238000000576 coating method Methods 0.000 claims abstract description 68
- 239000011248 coating agent Substances 0.000 claims abstract description 51
- 235000010439 isomalt Nutrition 0.000 claims abstract description 19
- 239000000203 mixture Substances 0.000 claims description 174
- 238000004519 manufacturing process Methods 0.000 claims description 39
- 239000000725 suspension Substances 0.000 claims description 37
- 239000010410 layer Substances 0.000 claims description 31
- 235000013736 caramel Nutrition 0.000 claims description 27
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 25
- 238000000034 method Methods 0.000 claims description 23
- 235000015218 chewing gum Nutrition 0.000 claims description 18
- 229940112822 chewing gum Drugs 0.000 claims description 17
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical group O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 claims description 16
- 235000019219 chocolate Nutrition 0.000 claims description 13
- 239000000126 substance Substances 0.000 claims description 13
- 239000003765 sweetening agent Substances 0.000 claims description 13
- 235000010489 acacia gum Nutrition 0.000 claims description 11
- 108010010803 Gelatin Proteins 0.000 claims description 8
- 235000009508 confectionery Nutrition 0.000 claims description 8
- 239000008273 gelatin Substances 0.000 claims description 8
- 229920000159 gelatin Polymers 0.000 claims description 8
- 235000019322 gelatine Nutrition 0.000 claims description 8
- 235000011852 gelatine desserts Nutrition 0.000 claims description 8
- 235000010356 sorbitol Nutrition 0.000 claims description 8
- 239000000600 sorbitol Substances 0.000 claims description 8
- 239000004408 titanium dioxide Substances 0.000 claims description 8
- 229920000084 Gum arabic Polymers 0.000 claims description 7
- 239000000205 acacia gum Substances 0.000 claims description 7
- 229960002920 sorbitol Drugs 0.000 claims description 7
- 235000021092 sugar substitutes Nutrition 0.000 claims description 7
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 6
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 235000010449 maltitol Nutrition 0.000 claims description 6
- 239000000845 maltitol Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 108010011485 Aspartame Proteins 0.000 claims description 5
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 5
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 5
- 229930195725 Mannitol Natural products 0.000 claims description 5
- 239000000605 aspartame Substances 0.000 claims description 5
- 235000010357 aspartame Nutrition 0.000 claims description 5
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 5
- 229960003438 aspartame Drugs 0.000 claims description 5
- 239000003086 colorant Substances 0.000 claims description 5
- 239000000945 filler Substances 0.000 claims description 5
- 229940035436 maltitol Drugs 0.000 claims description 5
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 5
- 239000000594 mannitol Substances 0.000 claims description 5
- 235000010355 mannitol Nutrition 0.000 claims description 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- 229940079593 drug Drugs 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 235000013615 non-nutritive sweetener Nutrition 0.000 claims description 4
- 239000004094 surface-active agent Substances 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229920001202 Inulin Polymers 0.000 claims description 3
- 229920001100 Polydextrose Polymers 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 235000013341 fat substitute Nutrition 0.000 claims description 3
- 239000003778 fat substitute Substances 0.000 claims description 3
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 3
- 229940029339 inulin Drugs 0.000 claims description 3
- -1 monelin Chemical compound 0.000 claims description 3
- 239000001259 polydextrose Substances 0.000 claims description 3
- 235000013856 polydextrose Nutrition 0.000 claims description 3
- 229940035035 polydextrose Drugs 0.000 claims description 3
- NUFKRGBSZPCGQB-FLBSXDLDSA-N (3s)-3-amino-4-oxo-4-[[(2r)-1-oxo-1-[(2,2,4,4-tetramethylthietan-3-yl)amino]propan-2-yl]amino]butanoic acid;pentahydrate Chemical compound O.O.O.O.O.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C NUFKRGBSZPCGQB-FLBSXDLDSA-N 0.000 claims description 2
- 239000004377 Alitame Substances 0.000 claims description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 2
- 239000004386 Erythritol Substances 0.000 claims description 2
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 2
- 239000001856 Ethyl cellulose Substances 0.000 claims description 2
- ZZSNKZQZMQGXPY-UHFFFAOYSA-N Ethyl cellulose Chemical compound CCOCC1OC(OC)C(OCC)C(OCC)C1OC1C(O)C(O)C(OC)C(CO)O1 ZZSNKZQZMQGXPY-UHFFFAOYSA-N 0.000 claims description 2
- 239000004378 Glycyrrhizin Substances 0.000 claims description 2
- 239000004354 Hydroxyethyl cellulose Substances 0.000 claims description 2
- 229920000663 Hydroxyethyl cellulose Polymers 0.000 claims description 2
- 229920002153 Hydroxypropyl cellulose Polymers 0.000 claims description 2
- 239000004376 Sucralose Substances 0.000 claims description 2
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 claims description 2
- 229960005164 acesulfame Drugs 0.000 claims description 2
- 235000019409 alitame Nutrition 0.000 claims description 2
- 108010009985 alitame Proteins 0.000 claims description 2
- 235000015895 biscuits Nutrition 0.000 claims description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 2
- 229960003563 calcium carbonate Drugs 0.000 claims description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 2
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 2
- 239000011247 coating layer Substances 0.000 claims description 2
- 229940109275 cyclamate Drugs 0.000 claims description 2
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 claims description 2
- QGGZBXOADPVUPN-UHFFFAOYSA-N dihydrochalcone Chemical compound C=1C=CC=CC=1C(=O)CCC1=CC=CC=C1 QGGZBXOADPVUPN-UHFFFAOYSA-N 0.000 claims description 2
- PXLWOFBAEVGBOA-UHFFFAOYSA-N dihydrochalcone Natural products OC1C(O)C(O)C(CO)OC1C1=C(O)C=CC(C(=O)CC(O)C=2C=CC(O)=CC=2)=C1O PXLWOFBAEVGBOA-UHFFFAOYSA-N 0.000 claims description 2
- 235000019414 erythritol Nutrition 0.000 claims description 2
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 2
- 229940009714 erythritol Drugs 0.000 claims description 2
- 235000019325 ethyl cellulose Nutrition 0.000 claims description 2
- 229920001249 ethyl cellulose Polymers 0.000 claims description 2
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 claims description 2
- 229960004949 glycyrrhizic acid Drugs 0.000 claims description 2
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 claims description 2
- 235000019410 glycyrrhizin Nutrition 0.000 claims description 2
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 2
- 235000019447 hydroxyethyl cellulose Nutrition 0.000 claims description 2
- 239000001863 hydroxypropyl cellulose Substances 0.000 claims description 2
- 235000010977 hydroxypropyl cellulose Nutrition 0.000 claims description 2
- 239000000832 lactitol Substances 0.000 claims description 2
- 235000010448 lactitol Nutrition 0.000 claims description 2
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 claims description 2
- 229960003451 lactitol Drugs 0.000 claims description 2
- 229960001855 mannitol Drugs 0.000 claims description 2
- 229920000609 methyl cellulose Polymers 0.000 claims description 2
- 239000001923 methylcellulose Substances 0.000 claims description 2
- 229920000136 polysorbate Polymers 0.000 claims description 2
- 235000019204 saccharin Nutrition 0.000 claims description 2
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 claims description 2
- 229940081974 saccharin Drugs 0.000 claims description 2
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 claims description 2
- 235000019408 sucralose Nutrition 0.000 claims description 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 2
- 239000000892 thaumatin Substances 0.000 claims description 2
- 235000010436 thaumatin Nutrition 0.000 claims description 2
- 241000978776 Senegalia senegal Species 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 239000012141 concentrate Substances 0.000 claims 1
- 235000015243 ice cream Nutrition 0.000 claims 1
- ARGKVCXINMKCAZ-UZRWAPQLSA-N neohesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O[C@H]3[C@@H]([C@H](O)[C@@H](O)[C@H](C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UZRWAPQLSA-N 0.000 claims 1
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 claims 1
- 229950008882 polysorbate Drugs 0.000 claims 1
- 239000000047 product Substances 0.000 description 62
- SERLAGPUMNYUCK-BLEZHGCXSA-N (2xi)-6-O-alpha-D-glucopyranosyl-D-arabino-hexitol Chemical compound OCC(O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-BLEZHGCXSA-N 0.000 description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 34
- 239000000243 solution Substances 0.000 description 20
- 239000012071 phase Substances 0.000 description 17
- 239000000905 isomalt Substances 0.000 description 16
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 16
- 239000007790 solid phase Substances 0.000 description 16
- 238000007906 compression Methods 0.000 description 15
- 230000006835 compression Effects 0.000 description 15
- 239000007787 solid Substances 0.000 description 15
- 239000007791 liquid phase Substances 0.000 description 14
- 244000299461 Theobroma cacao Species 0.000 description 11
- 150000001720 carbohydrates Chemical class 0.000 description 10
- 238000003860 storage Methods 0.000 description 9
- 238000012360 testing method Methods 0.000 description 9
- 239000000843 powder Substances 0.000 description 8
- 238000009472 formulation Methods 0.000 description 7
- 230000008569 process Effects 0.000 description 7
- 244000215068 Acacia senegal Species 0.000 description 6
- 235000003599 food sweetener Nutrition 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- 238000004898 kneading Methods 0.000 description 6
- BTKQLFSKIFGYOF-MASOBFGXSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol dihydrate Chemical compound O.O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O BTKQLFSKIFGYOF-MASOBFGXSA-N 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
- 238000011049 filling Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 4
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 4
- 239000000619 acesulfame-K Substances 0.000 description 4
- 239000004480 active ingredient Substances 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000007858 starting material Substances 0.000 description 4
- 150000005846 sugar alcohols Chemical class 0.000 description 4
- 235000005979 Citrus limon Nutrition 0.000 description 3
- 244000131522 Citrus pyriformis Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 239000012298 atmosphere Substances 0.000 description 3
- 239000011230 binding agent Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 239000008298 dragée Substances 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 238000001704 evaporation Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- 229920003023 plastic Polymers 0.000 description 3
- 239000012047 saturated solution Substances 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 description 2
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 238000009792 diffusion process Methods 0.000 description 2
- 239000003937 drug carrier Substances 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 2
- 229940107187 fructooligosaccharide Drugs 0.000 description 2
- 230000009477 glass transition Effects 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 229940041616 menthol Drugs 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000000825 pharmaceutical preparation Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- PVXPPJIGRGXGCY-TZLCEDOOSA-N 6-O-alpha-D-glucopyranosyl-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)C(O)(CO)O1 PVXPPJIGRGXGCY-TZLCEDOOSA-N 0.000 description 1
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000006679 Mentha X verticillata Nutrition 0.000 description 1
- 235000002899 Mentha suaveolens Nutrition 0.000 description 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 1
- 229920001938 Vegetable gum Polymers 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000001464 adherent effect Effects 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000020140 chocolate milk drink Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000000748 compression moulding Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 150000004683 dihydrates Chemical class 0.000 description 1
- 229940126534 drug product Drugs 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000012065 filter cake Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 150000002693 maltuloses Chemical class 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000011859 microparticle Substances 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229940127557 pharmaceutical product Drugs 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- 239000004014 plasticizer Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229940068965 polysorbates Drugs 0.000 description 1
- 229920002635 polyurethane Polymers 0.000 description 1
- 239000004814 polyurethane Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 230000009897 systematic effect Effects 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
- A23G3/2092—Apparatus for coating with atomised liquid, droplet bed, liquid spray
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
- A23G3/26—Apparatus for coating by tumbling with a liquid or powder, spraying device-associated, drum, rotating pan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/7028—Compounds having saccharide radicals attached to non-saccharide compounds by glycosidic linkages
- A61K31/7032—Compounds having saccharide radicals attached to non-saccharide compounds by glycosidic linkages attached to a polyol, i.e. compounds having two or more free or esterified hydroxy groups, including the hydroxy group involved in the glycosidic linkage, e.g. monoglucosyldiacylglycerides, lactobionic acid, gangliosides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/20—Pills, tablets, discs, rods
- A61K9/28—Dragees; Coated pills or tablets, e.g. with film or compression coating
- A61K9/2806—Coating materials
- A61K9/282—Organic compounds, e.g. fats
- A61K9/2826—Sugars or sugar alcohols, e.g. sucrose; Derivatives thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Nutrition Science (AREA)
- Medicinal Preparation (AREA)
- Confectionery (AREA)
- Seasonings (AREA)
- Saccharide Compounds (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Formation And Processing Of Food Products (AREA)
- Reciprocating, Oscillating Or Vibrating Motors (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
Abstract
Description
【0001】
【産業上の利用分野】
本発明は改善された無糖製品、その製造及び使用、特に被覆製品、その製造及び使用に関する。
【0002】
被覆製品は砂糖、糖アルコール、チョコレート類及び/又はその他の砂コーティングで製造された被膜及び液状、軟質又は固形のコアからなる。コアとして例えばチューインガム・インサート、果実、圧縮成形品又は他の薬剤製品が使用される。例えば米国特許第4,792,453号は、被膜が水素化イソマルツロースを含む無糖コーティングチューインガムを記載している。このチューインガムは水素化イソマルツロースを含むシロップでコーティングすることによって得られる。つまり、このシロップ・コーティング剤には1-O-α-D-グルコピラノシル-D-マンニトール(1,1-GPM)及び6-O-α-D-グルコピラノシル-D-ソルビトール(1,6-GPS)がほぼ等モル量で溶解している。
【0003】
【従来の技術】
被覆製品を製造するための多くの方法も公知である。本質的に、ソフトコーティング、ハードコーティング及び懸濁液糖衣剤形成に区別される。ソフトコーティングとは水に溶解したサッカライドを動いているコアに塗布することをいい、その際、それぞれの塗布を行った後で、水分を結合するようにサッカライド粉末を散布する。この類のコーティングによって軟質の被膜が生じる(欧州特許A1第1625311号)。煩雑な加工を行うことに加えて、コーティングに使用されるシロップ(即ち溶解したサッカライド)の計量と粉末の計量を互いに調整しなければならないことが欠点である。ハードコーティングとは、ソフトコーティングと同様に、水に溶解したサッカライドを動いているコアに塗布することをいうが、この場合はサッカライド粉末を塗布しないで、直ちに非水性成分を乾燥させる。ソフトコーティングの場合のように、多数の異なる個別塗布(50〜120回)が行われ、その間に温風又は冷風で乾燥を行って、種々の厚さのコーティングが得られるようにする。さらに、2つの異なるサッカライド溶液を交互に塗布するハードコーティング法(すなわち、「二組成コーティング(dual composition coating)」)も公知である。例えば、まずマルチトールを含む層を施し、次に残りのコーティングをキシリトールで形成する方法が最近記載されている(米国特許第5,376,389号)。しかし、この方法は塗布溶液の調製に2つの異なるサッカライドを使用し、従って煩雑なやり方で行わなければならない。しかもキシリトールのコーティング層は、コーティング工程の間に、特にコーティングしたコアのかどや縁がはがれやすい。
【0004】
ハードコーティング法でもソフトコーティング法でも、例えば水素化イソマルツロースをコーティングに使用する場合には、水溶液を塗布するときに粘着傾向の問題が起こる。この粘着傾向により、コーティング材料の相互の粘着又はコーティングに用いる容器の壁面への付着が生じる。
【0005】
コーティングの第3の可能性は懸濁液の使用にある。これまで主として含糖製品でだけ用いられてきた懸濁混合物は、液相(例えば水に溶解した砂糖、米澱粉及びグルコースを含む)と微細な結晶質糖粒子の固相とからなる。このタイプの懸濁液コーティングに特徴的なのは、異なるサッカライドを別個に使用することである。
【0006】
上述の方法で得られるコーティング製品は、そのコーティングとコアの組成により、貯蔵中に硬脆性(crispiness)を失う傾向がある。その理由は、おそらくコアからコーティングへの水分の拡散である。この過程は、長期にわたると、糖衣剤コアの望ましくない乾燥をもたらす。逆に、公知の製品は暖かく湿潤な雰囲気中で望ましくない吸水を示し、その結果、ねばねばして軟らかな、従って消費者にとって魅力のない製品である。
【0007】
先行技術で従来知られている非コーティング製品もその貯蔵性、甘味力又は溶解度に関して改善の余地がある。これらの欠点は、製品の製造のために使用されるサッカライド又はその混合物(例えば水素化イソマルツロース)の種類および組成に由来する。水素化イソマルツロースはイソマルツロースの水素化によって形成され、成分として6-O-α-D-グルコピラノシル-D-ソルビトール(以下、1,6-GPSと称する)及び1-O-α-D-グルコピラノシル-D-マンニトール(以下、1,1-GPMと称する)をおよそ1:1の割合で含む。水素化イソマルツロースは水にあまりよく溶けず、溶解した形態では、塗布した際にコーティング被着面に粘着する傾向がある。
【0008】
【発明が解決しようとする課題】
したがって、本発明の根底にある技術的問題は、上記の欠点を克服する製品、その製造のための方法及びその使用を提供することにある。
【0009】
【課題を解決するための手段】
この技術問題に対する解決策は、請求の範囲で特徴付けられるサッカライド混合物、これらの混合物を含む製品、その製造方法、及び食品分野(特に甘味料)及び医薬品の分野でのその使用を提供することにある。
【0010】
特に、本発明は、57重量%:43重量%、特に57重量%超過:43重量%未満〜99重量%:1重量%(製造のために使用される1,6-GPSおよび1,1-GPM混合物の乾燥物質を基準とし、そこにおいて、その1,6-GPS/1,1-GPM含量は100%である)の割合の1,6-GPSと1,1-GPMとからなる1,6-GPS濃厚混合物、及び1重量%:99重量%〜43重量%:57重量%、特に43重量%未満:57重量%超過(製造のために使用される1,6-GPSおよび1,1-GPM混合物の乾燥物質を基準とし、そこにおいて、その1,6-GPS/1,1-GPM含量は100%である)の割合の1,6-GPSと1,1-GPMとからなる1,1-GPM濃厚混合物を提供する。これらの混合物は、その製造に使用される出発物質の組成に応じて、少量のソルビトール、マンニトール等も含むことができる。本発明に従う混合物は、甘味料又は医薬品の分野の製品のコーティングでは、溶液で又は懸濁液として特に有利に使用することができる。本発明によれば、これら混合物は、食品又は医薬品の分野の多種多様な製品の添加物、必須成分又は実質的に唯一の成分を含みうる。本発明に従う1,6-GPS濃厚混合物及び1,1-GPM濃厚混合物は、単一のベース物質、即ち水素化イソマルツロースで作られることが特に有利である。したがって、本発明によれば、この市販のベース物質から各々異なる特徴を有する2つの混合物が作られる。1,6-GPS濃厚混合物は、水素化イソマルツロース及び1,1-GPM濃厚混合物に比して高い溶解度と大きな甘味力によって特徴付けられる。この大きな甘味力は、一方では1,6-GPSがより急速に溶解し、従って急速な甘味感覚を引き起こすことに基づき、他方では化合物1,6-GPSに特有の、客観的により大きな甘味力に基づいている。1,1-GPM濃厚混合物は水素化イソマツツロースより小さな溶解度を有する。食品、甘味料又は医薬品の分野の製品にこれらの2つの物質を計画的に使用すれば、改善された保存安定性およびより大きな甘味力を製品に付与し、その製造方法を簡素化することが可能である。
【0011】
本発明は特にコア及びコーティングを含んでなる被覆製品であって、該コーティングが、57重量%:43重量%、特に57重量%超過:43重量%未満〜99重量%:1重量%(製造に使用される1,6-GPSと1,1-GPMとの混合物の乾燥物質を基準とし、そこにおいて、その1,6-GPS/1,1-GPM含量は100%である)の割合の1,6-GPSと1,1-GPMからなる1,6-GPS濃厚混合物、及び/又は1重量%:99重量%〜43重量%:57重量%、特に43重量%未満:57重量%超過(製造に使用される1,6-GPSと1,1-GPMとの混合物の乾燥物質を基準とし、そこにおいて、その1,6-GPS/1,1-GPM含量は100%である)の割合の1,6-GPSと1,1-GPMとからなる1,1-GPM濃厚混合物からなる少なくとも1つの層を含む被覆製品に関する。この単数個又は複数個の層は、場合によっては出発物質から生じる不純物(例えばソルビトール又はマンニトール)が混入するが、もっぱら本発明による混合物又は本発明の混合物を含む組成物を含む。本発明に従う被覆製品は、公知の組成のコア又は本発明に従う1,6-GPS濃厚混合物又は1,1-GPM濃厚混合物の1つまたは2つを含有するコアのいずれかと、本発明の混合物の1つからなる少なくとも1つの層、即ち1,1-GPM濃厚混合物又は1,6-GPS濃厚混合物の少なくとも1つの層からなるコーティングとを含む。
【0012】
発明の特に好適な具体的実施態様では、被覆製品は1,6-GPS濃厚混合物及び1,1-GPM濃厚混合物の少なくとも1、好ましくは25〜45の層を有する。このようにコーティングを施した製品は異なる組成の層列で包まれる。種々の混合物によるコーティング段階の順序(series sequence)と数の選択によって、所望の特性を有する製品が計画的に製造される。本発明によれば、コアをまず1,1-GPM濃厚混合物の合計25〜45の層で包み、続いてこれらの層の上に1,6-GPS濃厚混合物の別の、特に25〜45の層を塗布するようにすることができる。このように構成された被覆製品は、全体として、外層をなす1,6-GPS濃厚混合物の高い溶解度と大きな甘味力により、水素化イソマルツロースでコーティングした従来の製品と比較して、高い甘味力が特徴である。もう一つの利点は、コアと外層との間に1,1-GPMに富む層列が存在し、これが従来の水素化イソマルツロースと比較して溶解度が小さいため糖衣剤表面への水分の拡散を阻止することにある。従って本製品は改善された硬脆性および長期にわたる保存安定性を示す。しかも逆に、湿潤で暖かい雰囲気において周囲からコアに浸透する水分が少ないので、こうした環境でも保存安定性が改善される。しかし、本発明は、コアに近い層が1,6-GPSを含む混合物で構成され、外層が1,1-GPM濃厚混合物からなる実施態様も包含する。
【0013】
医薬品の分野でも、製品の溶解度が、又は被覆製品の場合にはそのコーティングの溶解度がしばしば重要な役割を果たす。製品又はコーティングの溶解度は、有効成分の放出、またそれとともに適用される薬剤の作用部位及び作用時間にも直接影響する。本発明によれば、薬剤の迅速な放出が望ましい場合は、唯一又は主として高い溶解度を有する1,6-GPS濃厚混合物をコーティングとして又は薬剤担体の製造のために使用することができる。逆に、ゆっくりした有効成分の放出が望ましい場合は、唯一又は主として1,1-GPM濃厚混合物をコーティング又は薬剤担体の製造のために使用することができる。
【0014】
また本発明は、1,6-GPS濃厚混合物の溶液又は懸濁液を少なくとも1回、及び/又はその前に又は続いて1,1-GPM濃厚混合物をコアの上に塗布し、各層の塗布のたびに溶剤を蒸発させることを特徴とする被覆製品の製造方法に関する。本発明に従う方法は、本発明の混合物の1つの溶液又は特に好ましくは懸濁液をコアの上に少なくとも1回塗布するものである。コーティングが複数の層を含むように複数回塗布することが特に好適である。特に好適なのは、2つの本発明混合物の層をコアの上に交互に塗布する方法である。本発明の1つの具体的実施態様では、1,1-GPM濃厚混合物及び1,6-GPS濃厚混合物の溶液又は懸濁液の25〜45回の塗布を行うこととする。被覆製品の所望の性質に応じて、例えば、まず1,1-GPM濃厚混合物を含む層を塗布し、次に1,6-GPSに富む層でこれを覆うことができる。しかし、本発明は、まず1,6-GPSに富む層を塗布し、続いて1,1-GPMに富む層を塗布することも包含する。各層の塗布の後に、−15〜+10℃、特に好ましくは0℃の露点を有するガス流で溶剤を蒸発させることが好ましい。懸濁液又は溶液の被着は、温度を一定に保持し、かつ水分の損失を回避しながら行う。これは、例えば、ドリアム社(エリスキルヒ)(Driam, Eriskirch)のドリアコーター(DRIACOATER)1200で完全自動的に行うことができ、その場合懸濁液は直径1.5〜2.0mmのシュリックファン(Schlick fan)ノズルで吹き付けられる。
【0015】
発明の好適な実施態様では、本発明の混合物、特にこれらの混合物を含む被覆製品のコーティングは、更に該コーティングの乾燥物質を基準として0.5重量%〜10重量%の量のアラビアゴムを含む。本発明によれば、コーティングは、被覆製品の乾燥物質の10〜90重量%、特に25〜35重量%を占める。本発明の混合物、及び特にそのような混合物から製造される被覆製品のコーティングは、着色剤、特に二酸化チタンを含むことができる。
【0016】
本発明の別の実施態様では、混合物、従ってコーティングも、更に1以上の砂糖代替品、特にキシリトール、マンニトール、ソルビトール、マルチトール、ラクチトール又はエリトリトールを含む。本発明によれば、混合物又はコーティングは、更に充填剤、特にポリデキストロース、炭酸カルシウム又はイヌリンを含むことができる。
【0017】
また本発明は、特に0.05重量%〜0.5重量%の量の界面活性剤(例えばポリソルベート(エトキシル化ソルビタンエステル))及び/又は膜形成剤(例えばメチルセルロースゼラチン、ヒドロキシプロピルセルロース、エチルセルロース、ヒドロキシエチルセルロース、カルボキシメチルセルロース及びその混合物)を含有する上記混合物またはコーティングを包含する。更に、結合剤(例えばアルギン酸塩)、植物性ゴム又は可塑剤が存在してもよい。
【0018】
別の具体的実施態様では、本発明は、強力甘味料(特にシクラメート、サッカリン、アスパルテーム、グリシルリジン、ジヒドロカルコン、タウマチン、モネリン、アセスルフェーム、アリテーム又はスクラロース)を含む本発明の混合物及びこの混合物を含む被覆製品のコーティングに関する。
【0019】
特に本発明は、コアがチューインガム・クッション、チューインガム・ボール、果実、ナッツ、豆形チョコレート、ハード・キャラメル、ソフト・キャラメル、ゼリー、アラビアゴム製品、ノンパレイユ、小さな砂糖ビーズ、軽食品(スナック)、医薬品又はその他の塊状食料品である被覆製品に関する。
【0020】
上記コアは、公知の性質のものでありうるか、又は1,6-GPSと1,1-GPMとの1,6-GPS濃厚混合物又は1,1-GPM濃厚混合物でありうる。もちろん、本発明によれば。このコアがコーティングのための着色剤、結合剤、砂糖代替品、強力甘味料、界面活性剤又は充填剤を含むようにすることもできる。また本発明は圧縮成形品の形態のコアを有する被覆製品も包含する。この圧縮成形品は、1,6-GPS、又は1,1-GPM濃厚混合物を含むか、あるいは2つの混合物の圧縮成形品であることができる。本発明に従う圧縮成形品のために使用される本発明の混合物の選択と量は、その溶解度、したがって場合によっては圧縮成形品に含まれる薬物にも影響する。
【0021】
また本発明は、単一の出発材料である水素化イソマルツロースから1,6-GPSと1,1-GPMとを含む1,6-GPS濃厚混合物及び1,1-GPM濃厚混合物を製造する方法であって、水素化イソマルツロースを水に溶解し、溶解度を超える量の結晶質水素化イソマルツロースを添加し、生じた懸濁液を濾過して1,1-GPMに富む濾過ケークから1,6-GPSに富む濾液を分離するか、あるいは、水素化マルツロースと水とを、所定の温度でイソマルト(ISOMALT )混合物の全量を溶解するのに水量が不十分であるような割合で混合することを特徴とする方法を提供する(図7及び8を参照)。
【0022】
したがって、この方法は、本発明の2つの混合物の製造のために、たった1つの出発材料、即ち水素化イソマルツロースだけを使用するのが特徴である。水素化イソマルツロースは、パラチニト(Palatinit(登録商標))又はイソマルト(ISOMALT(登録商標))という商品名でパラチニト社(マンハイム)(Palatinit GmbH, Mannheim)から入手することができる。それは98%を超える1,6-GPS及び1,1-GPMを含み、ソルビトール又はマンニトールの添加が可能である。本発明に関連して1,6-GPSと1,1-GPMの濃度は、常に1,6-GPS及び1,1-GPMの使用量が100%になる量について表す。本発明によれば、特に20〜95℃の温度でイソマルト(登録商標)M形で飽和溶液を作る。使用温度に応じて、この温度で固形粉末状水素化イソマツルロース、例えばイソマルト(登録商標)PF型(粉末)を添加し、これを図6に記載した溶解度が1%〜40%を超えるような量で行う。したがって、水素化イソマルツロースの水溶液に加えた結晶質水素化イソマルツロースは、水素化イソマルツロースの完全な溶解がもはや不可能な条件に置かれる。従って、懸濁液が形成される。この懸濁液の全固形物含量は約50重量%〜90重量%であることができ、そこにおいて、固体は一部が溶解し、一部が溶解せずに存在する。懸濁液の調製では、混合物を十分に攪拌することが好ましい。懸濁液の液相及び固相の組成間の平衡の成立は全固形物の割合及び温度に依存し、約10〜60分後に完了する。この平衡が成立した後、水素化イソマルツロースの場合と異なる割合の1,6-GPSと1,1-GPMとを含む液相が現れる。懸濁した固相もまた、水素化イソマルツロースの場合と異なる割合の1,6-GPSと1,1-GPMとを含む。しかも、固相の1,1-GPMは液相の1,1-GPMと対照的に二水和物として存在する。本発明によれば、液相および固相の組成、即ち1,6-GPSと1,1-GPMとの量的割合は広い範囲で調整可能であり、懸濁液の温度および不溶の固形物の相対的割合により可能である。図1〜5は、温度及び不溶の固形物の相対的割合を調整することによって、得られる相及び本発明混合物の組成が計画的に調節されることを説明する。2つの相に含まれる1,6-GPSと1,1-GPMとの総比率(溶解したもの及び固形のもの)は、もちろん使用する水素化イソマルツロースの総比率に相当する。懸濁液中の僅かな不溶の固形物分は固相における1,1-GPM二水和物の高い濃度をもたらすが、多量の不溶の固形物分は水素化イソマルツロースの組成に似た組成をもたらす。しかしその場合、固相の1,1-GPM二水和物が濃縮されて固相になる。したがって、固相では、1,1-GPMが常に濃厚になっており、そこにおいて1,6-GPSと1,1-GPMとの割合は1重量%:99重量%〜約43重量%:57重量%、特に43重量%未満:57重量%超過の範囲で変化させることができる。液相では、常に1,6-GPSが濃厚であり、そこにおいて1,6-GPSと1,1-GPMとの割合は約57重量%:43重量%、特に57重量%超過:43重量%未満〜99重量%:1重量%の範囲で変化させることができる。
【0023】
本発明によれば、上記2つの相を含む懸濁液は水素化イソマルツロースの超過飽和溶液の冷却と、場合によっては種結晶又はイソマルト(登録商標) PF又はPEの添加による自発的又は誘発的微粒形成によって調製することもできる。
【0024】
平衡が温度及び不溶固形物の相対的割合の調整により所望のとおりに成立した後に、2つの相を本発明にしたがって互いに分離する。本発明により提供される2相の分離は、濾過、遠心分離又は沈降によって行われるが、別の方法によって行うこともできる。1,6-GPSと1,1-GPMとを異なる量的比率で含む1,1-GPMに富む固相および1,6-GPSに富む液相が得られる。液相は蒸発によって固相に変えることができる。
【0025】
従って、本発明による方法は、57重量%:43重量%、特に57重量%超過:43重量%未満〜99重量%:1重量%の割合の1,6-GPSと1,1-GPMとからなる1,6-GPS濃厚混合物の調製を可能にする。また本発明は1重量%:99重量%〜43重量%:57重量%、特に43重量%未満:57重量%超過の割合の1,6-GPSと1,1-GPMとからなる1,1-GPM濃厚混合物の調製を可能にする。この混合物は、例えば溶液の形態で用いて糖衣剤を作ることができる。溶液の代わりに懸濁液を使用することもできる。水素化イソマルツロースの懸濁液及び本発明に基づき特に好ましくは1,6-GPS濃厚混合物又は1,1-GPM濃厚混合物の懸濁液を被覆製品の製造に使用することは、コーティング処理の際に粘着傾向が大幅に減少するという利点がある。さらに、不溶の固形物が溶解成分とともに糖衣剤材料に被着されるので、比較的短い乾燥時間で高い乾燥物質含量の被着が可能である。この有利な、低い粘着傾向は、極めて高い割合の結晶核(1,1-GPM二水素化物と1,6-GPSとからなる)の存在に基づく。
【0026】
本発明の混合物の異なる組成とそれに伴う異なる性質を計画的に使用すれば、改善された被覆製品又は圧縮成形品の製造だけでなく、砂糖又は砂糖代替品が役割を果たす全ての分野における改善された製品の製造が可能であることはもちろんである。本発明によれば、例えば、1,6-GPS濃厚混合物をソフト・キャラメルの軟質充填物として使用することができる。上記の製品では、1,6-GPS濃厚混合物を、従来使用された易溶性の砂糖代替品(例えばマルチトール)に代えてもよい。本発明によれば、1,1-GPM濃厚混合物を使用してハード・キャラメルを製造することができる。使用する混合物の組成と層列を適当に選択することによって、本発明混合物を含む製品特に砂コーティング又は被覆製品を、製品に含まれる1,6-GPS及び1,1-GPMの総組成が市販の水素化イソマルツロース(イソマルト(登録商標)、パラチニット(登録商標))の組成に相当するように構成することができる。
【0027】
本発明の1つの具体的実施態様においては、本発明に従う1,6-GPS濃厚混合物及び1,1-GPM濃厚混合物の少なくとも1つを含む製品が提供される。これらの製品は、更にゼラチン、脂肪又は脂肪代替品を含むことができる。それらは、もちろん前述の充填剤、結合剤、着色剤、強力甘味料、乳化剤、界面活性剤、砂糖代替品、その他の甘味料又は製剤の有効成分も含むことができる。
【0028】
本発明は、特にソフト・キャラメル、ゼラチン製品、チョコレート、チョコレート・キス、チューインガム・クッション、板形チューインガム、泡状砂糖製品、焼菓子製品、ビスケット、又は医薬品の形態の製品に関する。
【0029】
本発明に従う混合物は、公知のプラスチックの単量体、例えばポリウレタンを用いて有利なやり方で重合して、多種多様な分野、例えばプラスチック技術又は製薬において使用可能な付加重合体を形成する。
【0030】
【実施例】
実施例1
70℃での1,1-GPM濃厚及び1,6-GPS濃厚1,1-GPM/1,6-GPS混合物(アラビアゴム添加)の製造
1920gのイソマルト(登録商標)M型(水素化イソマルツロース)と67.5gのアラビアゴム(速溶性)を80℃で670.8gの水に溶解し、続いて70℃に冷却する。攪拌しながら341.7gのイソマルト(登録商標)PF形(粉末)を加える。その際、イソマルト(登録商標)の3.5重量%の含水量を考慮した。
【0031】
60分後に固相と液相を分離する。これは、例えば遠心分離又は濾過によって行うことができる。
【0032】
本実施例では、20、60、120及び180分後に、70℃に温度調整した圧濾器で濾過することにより、固相と液相の分離を行った。得られた相の組成を次の表1.に示す。
【0033】
【表1】
結果をグラフの形で図1に示す。
【0034】
60分後に、液相では1,6-GPSを約75%まで濃縮し、固相では1,1-GPM(水和の水を除いて計算)を65%超に濃縮した。
【0035】
液相は、蒸発又は温度を低下させることによって懸濁液状又は固相に変えることができる。
【0036】
各々得られた相を用いて、この懸濁液分離法を繰返すことによって、1,6-GPS又は1,1-GPMが純粋な形で得られる。本発明によれば、適当な温度及び水素化イソマルツロースの濃度の選択、および、場合によっては分離処理を数回繰り返すことによって、所望の組成の1,1-GPM/1,6-GPS濃厚混合物を得ることも可能である。
実施例2
35℃での1,1-GPM濃厚及び1,6-GPS濃厚1,1-GPM/1,6-GPS混合物の製造
5kgのイソマルト(登録商標)を5kgの水(完全脱イオン化)に加える。この懸濁液を35℃で、粒径に応じて1〜20時間攪拌する。
【0037】
続いて、この懸濁液を35℃で、熱した圧濾器で液相と固相とに分離する。
【0038】
透明な溶液をロータリー・エバポレーターで蒸発及び乾燥し、場合によっては続いて粉砕する。
【0039】
白色の固形物(乾燥前の含水量24.8%、1,1-GPM:1,6-GPS比が84%:16%)1.97kgと、透明な溶液(42.3°Brix、1,1-GPM:1,6-GPS比が33.5%:66.5%)7.86kgが得られる。
【0040】
2つの相の分離は、吸引濾過器、遠心分離機又は沈殿によって2つの相の分離は行うこともできる。
【0041】
実施例1及び2と図1〜5は、反応パラメータ、温度及び固形物濃度の計画的な使用によって、所望の組成の混合物を得ることができることを示す。
【0042】
図7及び8は本発明によるこの利点を示す。
【0043】
これらの図から、例えば特定の1,6-GPS:1,1-GPM比の液相を得るために、どのような割合で水素化イソマルツロース(イソマルト(登録商標))と水を混合し、この懸濁液をどのような温度に保持しなければならないかがわかる。
【0044】
例えばイソマルト(登録商標)と水とを2:1の割合で混合すれば、温度45℃では1,6-GPS:1,1-GPM比が77%:23%、即ち3.3:1の約57°Brixの溶液が得られる。
【0045】
しかし、同じ混合物が55℃では、1,6-GPS:1,1-GPM比が67%:33%、即ち2:1の約59°Brixの溶液が生じる。
実施例3
ハードコーティング法による被覆製品の製造
処方:
1,1-GPM濃厚混合物 30kg
(85%GPM、15%GPS)
アラビアゴム 1.25kg
二酸化チタン 0.5kg
水 18.3kg
コーティング溶液の調製とコーティング法
1,1-GPM濃厚混合物とアラビアゴムを約85℃で水に溶解し、70℃に冷却し、次に二酸化チタンをこれに懸濁する。
【0046】
この混合物を攪拌しながら70℃に保持し、ハードコーティング法でチューインガム・クッションに塗布する(それぞれ約50〜80回の塗布)。
【0047】
チューインガムのインサート(60kg)をDiacoater 1200(ドリアム社、エリスキルヒ所在)で動かし、塗布のつど2〜5分間にわたって空気(温度25℃、露点0℃)で向流法(counterflow method)により乾燥する。
【0048】
使用する無糖原料(1,1-GPM濃厚混合物)の利点は、特に、コアの上に形成される1,1-GPM二水和物の低い溶解度によりコアの周囲にバリア層が形成され、コアからの水及びその他の揮発分(香料)の拡散を阻止することにある。このようにして、他の糖衣剤でしばしば観察されるような乾燥(drying out)が起こらない。官能的に測定される硬脆性も長期間にわたって維持される。
実施例4
「二組成(Dual-composition)」法による被覆製品の製造
処方1.:
1,1-GPM濃厚混合物 15kg
(85%1,1-GMP、15%1,6-GSP)
アラビアゴム 0.6kg
二酸化チタン 0.25kg
水 9.5kg
処方2.
1,6-GPS濃厚混合物 16.9kg
(77%1,6-GPS23%1,1-GPM)
アラビアゴム 0.6kg
二酸化チタン 0.25kg
水 7.25kg
方法
処方1.を実施例3で述べたように調製し、チューインガムのインサートに吹き付け、その際、糖衣剤コーティングの半分(コアの直接上の層)を45回の塗布で被着する。
【0049】
処方2.は処方1.のように調製するが、その際混合物の温度は60℃である。処方1.でコーティングしたチューインガムのインサートにこの懸濁液を35回の塗布で、所望のコーティング最終重量になるまでかぶせる。
【0050】
試験パラメータは実施例3のパラメータに相当する。
【0051】
処方1.の難溶性1,1-GPM二水和物(実施例3を参照)は、コアからの水分に対するバリア層を形成する。1,6-GPSに富む外層は、官能試験(しきい値判定、対をなす比較試験)から明らかなように、甘味感覚に対して好適な影響がある。
実施例5
懸濁法による被覆製品の製造
処方
1,6-GPS濃厚混合物 43.6kg
(73%1,6-GPS、27%1,1-GPM)
水 29kg
アセスルフェームK 0.05kg
アスパルテーム 0.05kg
二酸化チタン 1.0kg
アラビアゴム 2.05kg
1,6-GPS濃厚混合物 24.25kg
(粉末、77%1,6-GPS、23%1,1-GPM)
懸濁液の調製
1,6-GPS濃厚混合物(43.6kg)とアラビアゴムを攪拌しつつ水に溶解し、結晶のない溶液が現れるまで溶液を75℃に熱する。この溶液を約60℃に冷却し、でアスパルテーム、アセスルフェームK、二酸化チタン及び1,6-GPS濃厚混合物(粉末)を添加して均質な生地(mass)にする。懸濁液の温度を55℃に調整し、処理のあいだ維持する。
【0052】
コーティングは実施例3で述べた方法と同様に行われる。単位時間当り高い固形物塗布量が得られる。とりわけ1,6-GPSの高い溶解度により消費の際に迅速な甘味感が感知される。
実施例6
1,6-GPS濃厚及び1,1-GPM濃厚1,1-GPM/1,6-GPS混合物を含むチューインガム(板状)の製造
処方
チューインガム基剤Nostic TWA 1.5kg
1,6-GPS濃厚混合物 2.0kg
(76.5%1,6-GPS、23.5%1,1-GPM)
ソルビトールシロップ 0.6kg
(70%乾燥物質)
1,1-GPM濃厚混合物 0.5kg
(85%1,1-GPM、15%1,6-GPS)
グリセリン 0.15kg
メントール 0.15kg
香料(オランダハッカ) 0.1kg
アスパルテーム 2.5kg
アセスルフェームK 2.5kg
製造
チューインガム基剤を混練機に入れる前に加熱オーブンで約55℃に熱し、続いてチューインガム基剤を1〜2分混練する。混練の際に、粉末状添加物(1,1-GPM濃厚混合物及び1,6-GPS濃厚混合物、甘味料、メントール)を上記の順序で逐次加え、次に香料、ソルビトールシロップ及びグリセリンを加える。生地が均質になるまで混練を続ける(最終温度約45℃)。この生地を混練機から取出し、重量約1kgに小分けする。
【0053】
小分けしたチューインガム生地はタルクを散布した支持台の上に約15〜20分間にわたって中間貯蔵し、適当な押出機で押出し、常法によりさらに処理する。
【0054】
溶解度の小さい糖アルコールである1,6-GPS及び1,1-GPMで、易溶性の糖アルコールであるソルビトールを大部分代替し、同じく易溶性のマルチトールを全部代替すれば、いわゆる「持続性(long-lasting)」効果(味覚の増強)が生じる。
【0055】
製品は特に糖尿病患者にも適している。
実施例7
1,6-GPSに富む及び1,1-GPMに富む1,1-GPM/1,6-GPS混合物を含むソフト・キャラメル(フルーツ味)の製造
処方
1,6-GPS濃厚混合物 24kg
(67%1,6-GPS、33%1,1-GPM)
ラフチロースL95(Raftilose L95) 51kg
(乾燥物質80%、フルクトオリゴ糖)
水 5kg
ゼラチン120 Bloom(40%) 3.6kg
植物脂肪(沸点34〜36°) 6.0kg
乳化剤 0.8kg
クエン酸(一水和物) 0.7kg
1,1-GPM濃厚混合物 8kg
(85%1,1-GPM、15%1,6-GPS)
香料(レモン) 0.1kg
製造
1,6-GPS濃厚混合物、ラフチロースL95及び水をバッチ式煮沸装置で(所望の粘稠度に応じて)132〜136℃で沸騰させ、ゼラチン溶液、植物脂肪、乳化剤、クエン酸及び1,1-GPM濃厚混合物を上記の順序で加え、均質な生地ができるまで高速で2〜3分混合する。最後に香料を加え、容器から取り出す。適当なホモジナイザー(Homozenta )を使用して均質化することが有利である。44〜46℃に冷却した軟かなキャラメル生地を次に5〜10分熟成する(そのとき温度は47〜49℃)。
【0056】
通常の無糖ソフト・キャラメルとは対照的に、上記のように製造した製品は糖尿病患者に適合する添加物しか含まない。
実施例8
1,1-GPM濃厚1,1-GPM/1,6-GPS混合物を含むハード・キャラメルの製造
処方
1,1-GPM濃厚混合物 25kg
(85%1,1-GPM、15%1,6-GPS)
水 8kg
クエン酸 0.3kg
香料(パイナップル) 0.1kg
アセスルフェームK 25g
製造
1,1-GPM濃厚混合物と水をキャンディー・ボイラー(candy boiler)で155〜160℃で沸騰させ、完全真空に5分さらし、生地を110〜115℃に冷却した後、酸、香料及び甘味料を加える。続いて生地をキャンディーの形にして、冷却する。
【0057】
別法として、上記の処方を、水を添加せずに溶融押出し(法)で直接加工してキャンディーにしてもよい。1,6-GPS濃厚混合物でハード・キャラメルを製造する場合も、もちろん溶融押出法を応用することができる。
【0058】
1,1-GPMに富むハード・キャラメルは表面に1,1-GPM二水和物の微晶質境界層を形成し、これが粘着性の低下をもたらし、大気からのその後の水分吸収を低減する(好ましい貯蔵挙動)。この製品は糖尿病患者に好適である。
【0059】
さらに、1,1-GPMに富むハード・キャラメルは、高い温度安定性を示す。温度安定性はガラス転移点Tg℃で説明され、即ち1,1-GPMに富むハード・キャラメルは高いガラス転移点を有する(イソマルト(登録商標)・ハード・キャラメルTg=57.5℃±1.7℃と比較してTg=65.6℃±1.8℃)。
実施例9
1,1-GPM濃度及び1,6-GPS濃厚1,1-GPM/1,6-GPS混合物による圧縮成形品の製造
しゃぶる錠剤(噛む錠剤)の製造
上記成分を混合し、偏心プレスで下記の条件のもとで圧縮成形する。
【0060】
圧縮力 20〜70kN
比圧縮力 0.2〜0.9kN/mm2
しゃぶる錠剤には、a)1,1-GPM濃厚混合物を使用し、噛む錠剤にはb)1,6-GPS濃厚混合物を使用する。
【0061】
1,1-GPM濃厚混合物の小さな溶解度に基づき、ゆっくりした溶解、したがって香料又は有効成分の放出の延引がもたらされる。図9は、1,1-GPMに富む圧縮成形品の溶解度が、1,6-GPSに富む圧縮成形品に比して小さいことを示す。1,6-GPSに富む圧縮成形品は補助手段なしで70kNで、1,1-GPMに富む圧縮成形品は50kNで同じく補助手段なしで圧縮成形した。
実施例10
1,1-GPM濃厚混合物の外層、および1,6-GPS濃厚混合物を含む液状充填物からなる充填物入りハード・キャラメルの製造
1.ハード・キャラメル生地
1,1-GPM濃厚混合物 25kg
(85%1,1-GPM、15%1,6-GPS)
水 8kg
クエン酸 0.3kg
レモン香料 0.03kg
製造
1,1-GPM濃厚混合物と水をキャンディー・ボイラーで155〜160℃で沸騰させ、完全真空に5分さらし、続いて酸と香料を加える。溶融物をテーパ付きローラで65−70℃に冷却する。
【0062】
2.充填物
処方
ラフチロースL95(フルクトオリゴ糖) 2.5kg
1,6-GPS濃厚混合物 5.9kg
(82%1,6-GPS、18%1,1-GPM)
水 1.5kg
クエン酸 0.09kg
レモン香料 0.01kg
製造
ラフチロースL95を水とともに80℃に熱し、これに微粉末状にした1,6-GPS濃厚混合物を溶解し、70℃に冷却した後、酸と香料を加え、充填物として1,1-GPM濃厚混合物の塑性溶融物に入れてテーパ付きローラで加工する。充填物は全キャンディー生地の約10〜15%である。
【0063】
充填物入りハード・キャラメルのコーティングは大気水分の吸収に対して安定であり(良好な貯蔵挙動)、充填物は液状であり、かつ、マルチトールシロップがないため糖尿病患者に好適である。
実施例11
コーティングが1,1-GPM濃厚混合物と、コアが1,6-GPS濃厚混合物を含む被覆ソフト・キャラメルの製造
ソフト・キャラメルのコアのための処方は、実施例7で記載した処方に相当する。
【0064】
糖衣剤コーティングのための処方は実施例3に示した配合物に相当する。
【0065】
得られた被覆ソフト・キャラメルは高い貯蔵安定性を有し、糖尿病患者に好適である。
実施例12
チョコレート、特に低カロリーチョコレートにおける易溶性砂糖代替物の、
1,6-GPS濃厚混合物による代用
プロセス技術的データ
プロセスパラメータ ビターチョコレート ミルクチョコレート
混合時間(分) 約5 約10
混合後の温度 約37℃ 約37℃
ローラー性能(kg/h) 1200〜1900 1200〜1900
(予備ローリング、ローラーのギャップ幅とロール長による)
ローラー性能(kg/h) 280〜300 280〜300
(ファイン・ローリング)(長さ1000mm)
混練(conching)温度 最高70℃ 最高60℃
混練時間(時間) 24 24
もちろん1,6-GPS濃厚混合物は、脂肪代替品(例えばイヌリン又はポリデキストロース)が使用される低カロリーチョコレートの製造にも適している。31%未満、好ましくは30%未満、特に好ましくは29%未満の脂肪含量を有するチョコレートを製造することができる。
【0066】
1,6-GPS濃厚混合物の使用は、水和物の僅かな水含量(<1%)によって、混練温度を従来の原料に比して明らかに高めることを可能にする。チョコレート生地の改善された流動特性が得られる。したがって、本発明に従う1,6-GPS濃厚混合物は、改善されたチョコレート製造方法を提供することを可能にする。
実施例13
1,1-GPM濃厚又は1,6-GPS濃厚1,1-GPM/1,6-GPS混合物の甘味力の官能分析
甘味力の分析のために、1,1-GPM濃厚混合物として、1,1-GPM/1,6-GPSの比が6.79:1の混合物を使用した。1,6-GPS濃厚混合物として1,6-GPS/1,1-GPMの比が4.51:1の混合物を使用した。
【0067】
上記混合物を水溶液の形で被験者に与えた。
【0068】
しきい値測定:
しきい試験の濃度シリーズ1(1,1-GPM)
【0069】
【表2】
【0070】
しきい試験の濃度シリーズ2(1,6-GPS)
【0071】
【表3】
【0072】
1,6-GPS濃厚混合物を使用した場合には、1,1-GPM濃厚混合物を使用する場合よりも、僅かな糖アルコール濃度がたやすく識別される。
比較試験
対をなす比較試験(デュオテスト(Duo-Test))では、62.5%(被験者8人中5人)が10%濃度の1,6-GPS濃厚混合物を、また37.5%(被験者8人中3人)が1,1-GPM濃厚混合物を甘く感じた。
実施例14
本発明に従うハード・キャラメルの製造及び試験
種々のハード・キャラメルの製造のために原料として水素化イソマルツロース(1)(イソマルト(登録商標))及び表4.のように調製した本発明に従う混合物(2)〜(7)を使用した(TS:乾燥物質含量)。
【表4】
キャラメルを相対湿度70%、25℃で種々の時間にわたって貯蔵した(キャラメルの含水量:1.5%)。
【0073】
図10は、貯蔵試験において、従来の水素化イソマルツロースから製造されるハード・キャラメルが、本発明の製品に比してはるかに高い吸水を示すことを示す。従って、本発明のキャラメルはかなり良好な貯蔵性を有する。
【図面の簡単な説明】
【図1】図1は70℃に熱した乾燥物質含量75重量%の懸濁液から得られる1,6-GPS濃厚相及び1,1-GPM濃厚相の組成を示す。
【図2】図2は70℃に熱した乾燥物質含量80重量%の懸濁液から得られる1,6-GPS濃厚相及び1,1-GPM濃厚相の組成を示す。
【図3】図3は60℃に熱した乾燥物質含量75重量%の懸濁液から得られる1,6-GPS濃厚相及び1,1-GPM濃厚相の組成を示す。
【図4】図4は60℃に熱した乾燥物質含量65重量%の懸濁液から得られる1,6-GPS濃厚相及び1,1-GPM濃厚相の組成を示す。
【図5】図5は50℃に熱した乾燥物質含量70重量%の懸濁液から得られる1,6-GPS濃厚相及び1,1-GPM濃厚相の組成を示す。
【図6】図6は水素化イソマルツロース(イソマルト(登録商標))の水への溶解度を示す。
【図7】図7は種々の温度での水素化イソマルツロース(イソマルト(登録商標))の飽和溶液の乾燥物質含量(Bx 値)と、水中での水素化イソマルツロースの初期濃度との関係を示す。
【図8】図8は種々の温度での水素化イソマルツロースの飽和溶液中の1,6-GPSと1,1-GPMとの比と、水中での水素化イソマルツロースの初期濃度との関係を示す。
【図9】図9は1,6-GPS及び1,1-GPMからなる圧縮成形品の溶解の速度論を示す。
【図10】図10はハード・キャラメルの重量変化の、1,6-GPS及び1,1-GPMの組成への依存性を示す。[0001]
[Industrial application fields]
The present invention relates to an improved sugar-free product, its production and use, in particular a coated product, its production and use.
[0002]
The coated product consists of a coating made of sugar, sugar alcohol, chocolates and / or other sand coatings and a liquid, soft or solid core. For example, chewing gum inserts, fruits, compression molded articles or other drug products are used as the core. For example, US Pat. No. 4,792,453 describes a sugar-free coated chewing gum whose coating comprises hydrogenated isomaltulose. This chewing gum is obtained by coating with a syrup containing hydrogenated isomaltulose. That is, this syrup coating agent contains 1-O-α-D-glucopyranosyl-D-mannitol (1,1-GPM) and 6-O-α-D-glucopyranosyl-D-sorbitol (1,6-GPS). Are dissolved in approximately equimolar amounts.
[0003]
[Prior art]
Many methods for producing coated products are also known. In essence, a distinction is made between soft coatings, hard coatings and suspension dragee formation. Soft coating refers to applying a saccharide dissolved in water to a moving core. After each application, saccharide powder is sprayed to bind moisture. This kind of coating produces a soft coating (European Patent A1 1625311). In addition to complicated processing, it is a disadvantage that the syrup (ie dissolved saccharide) metering used for coating and the metering of the powder must be adjusted to each other. Hard coating refers to applying saccharide dissolved in water to a moving core, as in soft coating. In this case, the non-aqueous component is immediately dried without applying saccharide powder. As in the case of soft coating, a number of different individual applications (50-120 times) are made, during which time drying with hot or cold air is used to obtain coatings of various thicknesses. In addition, a hard coating method in which two different saccharide solutions are applied alternately (ie, “dual composition coating”) is also known. For example, a method has recently been described in which a layer containing maltitol is first applied and then the remaining coating is formed with xylitol (US Pat. No. 5,376,389). However, this method uses two different saccharides in the preparation of the coating solution and therefore must be performed in a cumbersome manner. Moreover, the xylitol coating layer is particularly prone to peeling off the corners and edges of the coated core during the coating process.
[0004]
In both the hard coating method and the soft coating method, for example, when hydrogenated isomaltulose is used for coating, a problem of sticking tendency occurs when an aqueous solution is applied. This sticking tendency causes the coating materials to stick to each other or to the wall of the container used for coating.
[0005]
A third possibility for coating lies in the use of suspensions. So far, the suspension mixture, which has been mainly used only in sugar-containing products, consists of a liquid phase (eg containing sugar, rice starch and glucose dissolved in water) and a solid phase of fine crystalline sugar particles. Characteristic for this type of suspension coating is the use of different saccharides separately.
[0006]
The coated products obtained by the above method tend to lose crispiness during storage due to the composition of the coating and core. The reason is probably the diffusion of moisture from the core to the coating. This process leads to undesirable drying of the dragee core over time. Conversely, known products exhibit undesirable water absorption in a warm and humid atmosphere, resulting in a product that is sticky and soft and therefore unattractive to consumers.
[0007]
The uncoated products conventionally known in the prior art also have room for improvement with respect to their shelf life, sweetness or solubility. These disadvantages stem from the type and composition of the saccharide or mixture thereof (eg hydrogenated isomaltulose) used for the manufacture of the product. Hydrogenated isomaltulose is formed by hydrogenation of isomaltulose and contains 6-O-α-D-glucopyranosyl-D-sorbitol (hereinafter referred to as 1,6-GPS) and 1-O-α-D as components. -Containing approximately 1: 1 ratio of glucopyranosyl-D-mannitol (hereinafter referred to as 1,1-GPM). Hydrogenated isomaltulose does not dissolve well in water, and in the dissolved form, it tends to stick to the coating adherent surface when applied.
[0008]
[Problems to be solved by the invention]
The technical problem underlying the present invention is therefore to provide a product, a method for its manufacture and its use that overcome the above-mentioned drawbacks.
[0009]
[Means for Solving the Problems]
The solution to this technical problem is to provide the saccharide mixtures characterized in the claims, the products containing these mixtures, the process for their production and their use in the food sector (especially sweeteners) and in the pharmaceutical sector. is there.
[0010]
In particular, the present invention relates to 57% by weight: 43% by weight, especially more than 57% by weight: less than 43% by weight to 99% by weight: 1% by weight (1,6-GPS and 1,1- 1,6-GPS and 1,1-GPM in a proportion of 1,6-GPS / 1,1-GPM content, based on the dry substance of the GPM mixture, where the 1,6-GPS / 1,1-GPM content is 100% 6-GPS concentrated mixture and 1% by weight: 99% to 43% by weight: 57% by weight, especially less than 43% by weight: more than 57% by weight (1,6-GPS and 1,1 used for
[0011]
The present invention is in particular a coated product comprising a core and a coating, said coating comprising 57% by weight: 43% by weight, in particular more than 57% by weight: less than 43% by weight to 99% by weight: 1 based on the dry substance of the mixture of 1,6-GPS and 1,1-GPM used, where the 1,6-GPS / 1,1-GPM content is 100%) 1,6-GPS concentrated mixture of 1,6-GPS and 1,1-GPM and / or 1% by weight: 99% by weight to 43% by weight: 57% by weight, especially less than 43% by weight: more than 57% by weight ( (Based on the dry substance of a mixture of 1,6-GPS and 1,1-GPM used in production, where the 1,6-GPS / 1,1-GPM content is 100%) A coated product comprising at least one layer of a 1,1-GPM rich mixture of 1,6-GPS and 1,1-GPM . This layer or layers are optionally contaminated by impurities from the starting material (eg sorbitol or mannitol), but exclusively comprise a mixture according to the invention or a composition comprising a mixture according to the invention. The coated product according to the invention comprises either a core of known composition or a core containing one or two 1,6-GPS concentrated mixtures or 1,1-GPM concentrated mixtures according to the invention, and a mixture according to the invention. At least one layer of one, ie a coating consisting of at least one layer of 1,1-GPM rich mixture or 1,6-GPS rich mixture.
[0012]
In a particularly preferred specific embodiment of the invention, the coated product has at least one, preferably 25-45 layers of 1,6-GPS concentrated mixture and 1,1-GPM concentrated mixture. The product thus coated is wrapped in a layer sequence of different composition. By selecting the series sequence and number of coating steps with the various mixtures, a product with the desired properties is intentionally produced. According to the present invention, the core is first wrapped with a total of 25-45 layers of 1,1-GPM rich mixture, followed by another, in particular 25-45 of 1,6-GPS rich mixture on these layers. A layer can be applied. The coated product thus constructed generally has a higher sweetness compared to conventional products coated with hydrogenated isomaltulose due to the high solubility and high sweetness of the outer 1,6-GPS concentrated mixture. Power is a feature. Another advantage is that there is a 1,1-GPM layer sequence between the core and the outer layer, which is less soluble compared to conventional hydrogenated isomaltulose, so that moisture can diffuse to the sugar coating surface. Is to prevent. The product thus exhibits improved hard brittleness and long-term storage stability. On the contrary, the storage stability is improved even in such an environment because less moisture penetrates the core from the surroundings in a humid and warm atmosphere. However, the invention also encompasses embodiments in which the layer near the core is composed of a mixture comprising 1,6-GPS and the outer layer is composed of a 1,1-GPM rich mixture.
[0013]
Also in the pharmaceutical field, the solubility of the product, or in the case of coated products, the solubility of the coating often plays an important role. The solubility of the product or coating also directly affects the release of the active ingredient and the site and time of action of the drug applied with it. According to the present invention, if rapid release of the drug is desired, a 1,6-GPS concentrated mixture with only or primarily high solubility can be used as a coating or for the manufacture of a drug carrier. Conversely, if slow release of the active ingredient is desired, only or primarily 1,1-GPM concentrated mixture can be used for the production of coatings or drug carriers.
[0014]
The present invention also provides for applying a solution or suspension of the 1,6-GPS concentrated mixture at least once and / or before or subsequently to the 1,1-GPM concentrated mixture on the core, It is related with the manufacturing method of the coated product characterized by evaporating a solvent each time. The process according to the invention consists in applying one solution or particularly preferably a suspension of the mixture according to the invention at least once on the core. It is particularly preferred to apply multiple times so that the coating includes multiple layers. Particularly preferred is a method in which two layers of the inventive mixture are applied alternately on the core. In one specific embodiment of the present invention, 25-45 applications of a 1,1-GPM concentrated mixture and a 1,6-GPS concentrated mixture solution or suspension will be performed. Depending on the desired properties of the coated product, for example, a layer containing a 1,1-GPM rich mixture can be applied first and then covered with a layer rich in 1,6-GPS. However, the present invention also includes first applying a 1,6-GPS rich layer followed by a 1,1-GPM rich layer. After application of each layer, it is preferred to evaporate the solvent with a gas stream having a dew point of −15 to + 10 ° C., particularly preferably 0 ° C. Suspension or solution deposition is performed while keeping the temperature constant and avoiding loss of moisture. This can be done, for example, fully automatically on a DRIACOATER 1200 from Driam, Eriskirch, in which case the suspension is a schlick fan (1.5 to 2.0 mm in diameter) Schlick fan) Sprayed with a nozzle.
[0015]
In a preferred embodiment of the invention, the coatings of the mixtures according to the invention, in particular the coated products comprising these mixtures, further comprise gum arabic in an amount of 0.5% to 10% by weight, based on the dry substance of the coating. . According to the invention, the coating accounts for 10 to 90% by weight, in particular 25 to 35% by weight, of the dry substance of the coated product. The coatings of the invention, and in particular the coatings of coated products made from such mixtures, can contain colorants, in particular titanium dioxide.
[0016]
In another embodiment of the invention, the mixture, and thus the coating, further comprises one or more sugar substitutes, in particular xylitol, mannitol, sorbitol, maltitol, lactitol or erythritol. According to the invention, the mixture or coating can further comprise a filler, in particular polydextrose, calcium carbonate or inulin.
[0017]
The present invention also relates to surfactants (eg polysorbates (ethoxylated sorbitan esters)) and / or film formers (eg methylcellulose gelatin, hydroxypropylcellulose, ethylcellulose), in particular in an amount of 0.05% to 0.5% by weight. And the above mixtures or coatings containing hydroxyethylcellulose, carboxymethylcellulose and mixtures thereof. In addition, binders (eg alginate), vegetable gums or plasticizers may be present.
[0018]
In another specific embodiment, the present invention comprises a mixture of the present invention comprising a high intensity sweetener (especially cyclamate, saccharin, aspartame, glycyrrhizin, dihydrochalcone, thaumatin, monelin, acesulfame, alitame or sucralose) and mixtures thereof. It relates to the coating of coated products.
[0019]
In particular, the present invention includes a chewing gum cushion, chewing gum ball, fruit, nut, bean-shaped chocolate, hard caramel, soft caramel, jelly, gum arabic product, non-pareil, small sugar beads, light food (snack), pharmaceutical Or it relates to coated products that are other bulk food products.
[0020]
The core may be of known nature, or may be a 1,6-GPS rich mixture or 1,1-GPM rich mixture of 1,6-GPS and 1,1-GPM. Of course, according to the present invention. The core may also contain colorants, binders, sugar substitutes, intense sweeteners, surfactants or fillers for the coating. The invention also encompasses a coated product having a core in the form of a compression molded product. The compression molded article may comprise a 1,6-GPS, or 1,1-GPM rich mixture, or it may be a compression molded article of two mixtures. The choice and amount of the inventive mixture used for the compression molded product according to the present invention also affects its solubility and thus in some cases the drug contained in the compressed molded product.
[0021]
The present invention also produces 1,6-GPS and 1,1-GPM rich mixtures containing 1,6-GPS and 1,1-GPM from hydrogenated isomaltulose, a single starting material. A method comprising dissolving hydrogenated isomaltulose in water, adding crystalline hydrogenated isomaltulose in excess of solubility, and filtering the resulting suspension to filter cake rich in 1,1-GPM The 1,6-GPS-rich filtrate from the mixture, or the hydrogenated maltulose and water at a rate such that the amount of water is insufficient to dissolve the total amount of isomalt (ISOMALT) mixture at a given temperature. A method characterized by mixing is provided (see FIGS. 7 and 8).
[0022]
This process is therefore characterized by the use of only one starting material, namely hydrogenated isomaltulose, for the production of the two mixtures according to the invention. Hydrogenated isomaltulose is available from Palatinit GmbH, Mannheim under the trade names Palatinite (Palatinit®) or Isomalt (ISOMALT®). It contains more than 98% 1,6-GPS and 1,1-GPM, with the addition of sorbitol or mannitol. In the context of the present invention, the concentrations of 1,6-GPS and 1,1-GPM are always expressed in terms of the amount at which the usage of 1,6-GPS and 1,1-GPM is 100%. According to the invention, a saturated solution is made in the form of Isomalt® M, in particular at a temperature of 20-95 ° C. Depending on the use temperature, solid powdered hydrogenated isomaltulose, for example isomalt® PF type (powder) is added at this temperature, so that the solubility described in FIG. 6 exceeds 1% to 40% Do by quantity. Thus, crystalline hydrogenated isomaltulose added to an aqueous solution of hydrogenated isomaltulose is subjected to conditions where complete dissolution of the hydrogenated isomaltulose is no longer possible. Thus, a suspension is formed. The total solids content of this suspension can be from about 50% to 90% by weight, where the solid is partly dissolved and partly undissolved. In preparing the suspension, it is preferred that the mixture is thoroughly stirred. The establishment of an equilibrium between the liquid phase and solid phase composition of the suspension depends on the percentage of total solids and the temperature and is complete after about 10-60 minutes. After this equilibrium is established, a liquid phase containing different proportions of 1,6-GPS and 1,1-GPM appears than in the case of hydrogenated isomaltulose. The suspended solid phase also contains a different proportion of 1,6-GPS and 1,1-GPM than in hydrogenated isomaltulose. Moreover,
[0023]
According to the invention, the suspension comprising the two phases is spontaneous or induced by cooling of an oversaturated solution of hydrogenated isomaltulose and optionally adding seed crystals or isomalt® PF or PE. It can also be prepared by microparticle formation.
[0024]
After the equilibrium is established as desired by adjusting the temperature and the relative proportions of insoluble solids, the two phases are separated from each other according to the invention. The two-phase separation provided by the present invention is performed by filtration, centrifugation or sedimentation, but can also be performed by other methods. A solid phase rich in 1,1-GPM and a liquid phase rich in 1,6-GPS containing 1,6-GPS and 1,1-GPM in different quantitative ratios are obtained. The liquid phase can be changed to a solid phase by evaporation.
[0025]
Thus, the process according to the invention comprises 57% by weight: 43% by weight, in particular from 57% by weight: less than 43% by weight to 99% by weight: 1% by weight of 1,6-GPS and 1,1-GPM. Enables the preparation of a 1,6-GPS rich mixture. Further, the present invention relates to 1,1 consisting of 1,6-GPS and 1,1-GPM in a ratio of 1% by weight: 99% by weight to 43% by weight: 57% by weight, particularly less than 43% by weight: more than 57% by weight. -Allows the preparation of GPM rich mixtures. This mixture can be used, for example, in the form of a solution to make a sugar coating. Suspensions can also be used instead of solutions. The use of a suspension of hydrogenated isomaltulose and a suspension of 1,6-GPS concentrated mixture or 1,1-GPM concentrated mixture in accordance with the invention in the production of coated products In particular, there is an advantage that the tendency to stick is greatly reduced. Furthermore, since insoluble solids are deposited on the sugar coating material together with the dissolved components, it is possible to deposit a high dry substance content in a relatively short drying time. This advantageous low sticking tendency is based on the presence of a very high proportion of crystal nuclei (consisting of 1,1-GPM dihydride and 1,6-GPS).
[0026]
The planned use of the different compositions of the mixture of the present invention and the different properties associated therewith improves not only the production of improved coated products or compression moldings, but also in all areas where sugar or sugar substitutes play a role. Of course, it is possible to manufacture products. According to the invention, for example, a 1,6-GPS rich mixture can be used as a soft caramel soft filling. In the above products, the 1,6-GPS concentrated mixture may be replaced by a conventionally used readily soluble sugar substitute (eg maltitol). According to the present invention, a hard caramel can be produced using a 1,1-GPM rich mixture. By appropriately selecting the composition and the layer sequence of the mixture used, the total composition of 1,6-GPS and 1,1-GPM contained in the product is commercially available. The hydrogenated isomaltulose (Isomalto (registered trademark), Palatinite (registered trademark)) of
[0027]
In one specific embodiment of the present invention, a product comprising at least one of a 1,6-GPS concentrated mixture and a 1,1-GPM concentrated mixture according to the present invention is provided. These products can further include gelatin, fat or fat substitutes. They can of course also contain the active ingredients of the aforementioned fillers, binders, colorants, intense sweeteners, emulsifiers, surfactants, sugar substitutes, other sweeteners or formulations.
[0028]
The invention relates in particular to products in the form of soft caramels, gelatin products, chocolates, chocolate kisses, chewing gum cushions, plate chewing gums, foamed sugar products, baked goods, biscuits or pharmaceutical products.
[0029]
The mixtures according to the invention are polymerized in an advantageous manner with known plastic monomers, for example polyurethanes, to form addition polymers which can be used in a wide variety of fields, for example plastic technology or pharmaceuticals.
[0030]
【Example】
Example 1
Production of 1,1-GPM rich and 1,6-GPS rich 1,1-GPM / 1,6-GPS mixture (added with gum arabic) at 70 ° C
1920 g of Isomalt® Form M (hydrogenated isomaltulose) and 67.5 g of gum arabic (fast dissolving) are dissolved in 670.8 g of water at 80 ° C. and subsequently cooled to 70 ° C. With stirring, 341.7 g of Isomalt® PF form (powder) is added. At that time, a water content of 3.5% by weight of isomalt (registered trademark) was considered.
[0031]
After 60 minutes, the solid and liquid phases are separated. This can be done, for example, by centrifugation or filtration.
[0032]
In this example, the solid phase and the liquid phase were separated by filtering with a pressure filter adjusted to 70 ° C. after 20, 60, 120 and 180 minutes. The composition of the obtained phase is shown in Table 1 below.
[0033]
[Table 1]
The results are shown in FIG. 1 in the form of a graph.
[0034]
After 60 minutes, 1,6-GPS was concentrated to about 75% in the liquid phase, and 1,1-GPM (calculated excluding hydrated water) was concentrated to over 65% in the solid phase.
[0035]
The liquid phase can be changed to a suspension or solid phase by evaporation or by reducing the temperature.
[0036]
By repeating this suspension separation process with each obtained phase, 1,6-GPS or 1,1-GPM is obtained in pure form. According to the present invention, by selecting the appropriate temperature and hydrogenated isomaltulose concentration, and optionally repeating the separation process several times, 1,1-GPM / 1,6-GPS enrichment of the desired composition It is also possible to obtain a mixture.
Example 2
Production of 1,1-GPM rich and 1,6-GPS rich 1,1-GPM / 1,6-GPS mixtures at 35 ° C
Add 5 kg of Isomalt® to 5 kg of water (fully deionized). The suspension is stirred at 35 ° C. for 1-20 hours depending on the particle size.
[0037]
Subsequently, the suspension is separated into a liquid phase and a solid phase at 35 ° C. with a heated pressure filter.
[0038]
The clear solution is evaporated and dried on a rotary evaporator and optionally subsequently ground.
[0039]
1.97 kg of white solid (water content before drying 24.8%, 1,1-GPM: 1,6-GPS ratio 84%: 16%) and clear solution (42.3 ° Brix, 1 , 1-GPM: 1,6-GPS ratio 33.5%: 66.5%) 7.86 kg is obtained.
[0040]
The separation of the two phases can also be carried out by means of a suction filter, a centrifuge or precipitation.
[0041]
Examples 1 and 2 and FIGS. 1-5 show that a mixture of the desired composition can be obtained by deliberate use of reaction parameters, temperature and solids concentration.
[0042]
Figures 7 and 8 illustrate this advantage according to the present invention.
[0043]
From these figures, for example, in order to obtain a liquid phase with a specific 1,6-GPS: 1,1-GPM ratio, hydrogenated isomaltulose (Isomalt (registered trademark)) and water are mixed at any ratio. It can be seen at what temperature this suspension must be maintained.
[0044]
For example, if isomalt (registered trademark) and water are mixed at a ratio of 2: 1, at a temperature of 45 ° C., the 1,6-GPS: 1,1-GPM ratio is 77%: 23%, that is, 3.3: 1. A solution of about 57 ° Brix is obtained.
[0045]
However, at the same mixture at 55 ° C., a solution of about 59 ° Brix with a 1,6-GPS: 1,1-GPM ratio of 67%: 33%, ie 2: 1, is produced.
Example 3
Production of coated products by the hard coating method
Formula:
1,1-GPM rich mixture 30kg
(85% GPM, 15% GPS)
Arabic gum 1.25kg
Titanium dioxide 0.5kg
18.3 kg of water
Preparation of coating solution and coating method
The 1,1-GPM concentrated mixture and gum arabic are dissolved in water at about 85 ° C., cooled to 70 ° C., and then titanium dioxide is suspended therein.
[0046]
The mixture is held at 70 ° C. with stirring and applied to the chewing gum cushion by a hard coating method (approx. 50-80 applications each).
[0047]
The chewing gum inserts (60 kg) are moved with Diacoater 1200 (Dream, Eliskirch) and dried by counterflow method in air (temperature 25 ° C.,
[0048]
The advantage of the sugar-free raw material used (1,1-GPM concentrated mixture) is that a barrier layer is formed around the core, especially due to the low solubility of 1,1-GPM dihydrate formed on the core, The purpose is to prevent the diffusion of water and other volatile components (fragrances) from the core. In this way, the drying out often observed with other sugar coatings does not occur. The brittleness measured organoleptically is also maintained over a long period of time.
Example 4
Manufacture of coated products by “Dual-composition” method
1,1-GPM rich mixture 15kg
(85% 1,1-GMP, 15% 1,6-GSP)
Arabic gum 0.6kg
Titanium dioxide 0.25kg
9.5kg of water
1,6-GPS rich mixture 16.9kg
(77% 1,6-GPS 23% 1,1-GPM)
Arabic gum 0.6kg
Titanium dioxide 0.25kg
7.25kg water
Method
[0049]
[0050]
The test parameters correspond to the parameters of Example 3.
[0051]
The poorly soluble 1,1-GPM dihydrate of Formula 1 (see Example 3) forms a barrier layer against moisture from the core. The outer layer rich in 1,6-GPS has a favorable influence on the sweetness sensation, as is apparent from the sensory test (threshold judgment, paired comparative test).
Example 5
Production of coated products by suspension method
Prescription
1,6-GPS rich mixture 43.6kg
(73% 1,6-GPS, 27% 1,1-GPM)
29 kg of water
Acesulfame K 0.05kg
Aspartame 0.05kg
Titanium dioxide 1.0kg
Arabic gum 2.05kg
1,6-GPS rich mixture 24.25kg
(Powder, 77% 1,6-GPS, 23% 1,1-GPM)
Suspension preparation
The 1,6-GPS concentrated mixture (43.6 kg) and gum arabic are dissolved in water with stirring, and the solution is heated to 75 ° C. until a crystal-free solution appears. Cool the solution to about 60 ° C. and add aspartame, acesulfame K, titanium dioxide and 1,6-GPS concentrated mixture (powder) to a homogeneous mass. The suspension temperature is adjusted to 55 ° C. and maintained during processing.
[0052]
The coating is performed in the same manner as described in Example 3. A high solids coating amount per unit time can be obtained. In particular, the high solubility of 1,6-GPS makes it possible to sense a quick sweet feeling when consumed.
Example 6
Manufacture of chewing gum (plate) containing 1,6-GPS rich and 1,1-GPM rich 1,1-GPM / 1,6-GPS mixture
Prescription
Chewing gum base Nostic TWA 1.5kg
1,6-GPS rich mixture 2.0kg
(76.5% 1,6-GPS, 23.5% 1,1-GPM)
Sorbitol syrup 0.6kg
(70% dry substance)
1,1-GPM rich mixture 0.5kg
(85% 1,1-GPM, 15% 1,6-GPS)
Glycerin 0.15kg
Menthol 0.15kg
Fragrance (Dutch mint) 0.1kg
Aspartame 2.5kg
Acesulfame K 2.5kg
Manufacturing
The chewing gum base is heated to about 55 ° C. in a heating oven before being put into the kneader, followed by kneading the chewing gum base for 1-2 minutes. During kneading, powdered additives (1,1-GPM concentrated mixture and 1,6-GPS concentrated mixture, sweetener, menthol) are added sequentially in the above order, followed by flavor, sorbitol syrup and glycerin. Continue kneading until the dough is homogeneous (final temperature about 45 ° C.). The dough is taken out from the kneader and divided into about 1 kg in weight.
[0053]
The portion of the chewing gum dough is stored for about 15-20 minutes on a talc-supported base, extruded with a suitable extruder, and further processed in a conventional manner.
[0054]
If 1,6-GPS and 1,1-GPM, sugar alcohols with low solubility, replace sorbitol, which is a readily soluble sugar alcohol, and replace all soluble maltitol, the so-called “sustainability” (long-lasting) "effect (taste enhancement) occurs.
[0055]
The product is also particularly suitable for diabetics.
Example 7
Production of soft caramel (fruit flavor) containing 1,1-GPS rich and 1,1-GPM rich 1,1-GPM / 1,6-GPS mixture
Prescription
1,6-GPS rich mixture 24kg
(67% 1,6-GPS, 33% 1,1-GPM)
Raftilose L95 51kg
(80% dry substance, fructooligosaccharide)
5 kg of water
Vegetable fat (boiling point 34-36 °) 6.0kg
Emulsifier 0.8kg
Citric acid (monohydrate) 0.7kg
1,1-GPM rich mixture 8kg
(85% 1,1-GPM, 15% 1,6-GPS)
Fragrance (lemon) 0.1kg
Manufacturing
The 1,6-GPS concentrated mixture, luffyrose L95 and water are boiled (depending on the desired consistency) at 132-136 ° C. in a batch boiling apparatus, and the gelatin solution, vegetable fat, emulsifier, citric acid and 1,1 Add the GPM rich mixture in the above order and mix at high speed for 2-3 minutes until a homogeneous dough is formed. Finally add fragrance and remove from container. It is advantageous to homogenize using a suitable homogenizer (Homozenta). The soft caramel dough cooled to 44-46 ° C. is then aged for 5-10 minutes (at that time the temperature is 47-49 ° C.).
[0056]
In contrast to normal sugar-free soft caramel, the product produced as described above contains only additives that are compatible with diabetics.
Example 8
Manufacture of hard caramel containing 1,1-GPM rich 1,1-GPM / 1,6-GPS mixture
Prescription
1,1-GPM rich mixture 25kg
(85% 1,1-GPM, 15% 1,6-GPS)
8kg of water
Citric acid 0.3kg
Fragrance (pineapple) 0.1kg
Acesulfame K 25g
Manufacturing
Boil the 1,1-GPM rich mixture and water in a candy boiler at 155-160 ° C, expose to full vacuum for 5 minutes, cool the dough to 110-115 ° C, then acid, flavor and sweetener Add Subsequently, the dough is shaped into a candy and cooled.
[0057]
Alternatively, the above formulation may be processed directly into a candy by melt extrusion (method) without adding water. Of course, the melt extrusion method can also be applied to the production of hard caramel with a 1,6-GPS concentrated mixture.
[0058]
Hard caramel rich in 1,1-GPM forms a microcrystalline boundary layer of 1,1-GPM dihydrate on the surface, which results in reduced stickiness and reduces subsequent water absorption from the atmosphere (Preferred storage behavior). This product is suitable for diabetics.
[0059]
In addition, hard caramel rich in 1,1-GPM exhibits high temperature stability. Temperature stability is explained at the glass transition point Tg ° C., ie hard caramel rich in 1,1-GPM has a high glass transition point (Isomalt® hard caramel Tg = 57.5 ° C. ± 1. Tg = 65.6 ° C. ± 1.8 ° C. compared to 7 ° C.).
Example 9
Manufacture of compression molded products with 1,1-GPM concentration and 1,6-GPS rich 1,1-GPM / 1,6-GPS mixture
Manufacture of sucking tablets (chewing tablets)
The above components are mixed and compression-molded with an eccentric press under the following conditions.
[0060]
Compression force 20-70kN
Specific compression force 0.2-0.9kN / mm2
Use a) 1,1-GPM concentrated mixture for sucking tablets and b) 1,6-GPS concentrated mixture for chewing tablets.
[0061]
Based on the low solubility of the 1,1-GPM concentrated mixture, a slow dissolution and thus a prolonged release of perfume or active ingredient is provided. FIG. 9 shows that the solubility of compression molded products rich in 1,1-GPM is lower than that of compression molded products rich in 1,6-GPS. The compression molded product rich in 1,6-GPS was compression molded at 70 kN without auxiliary means, and the compression molded product rich in 1,1-GPM was compression molded at 50 kN without any auxiliary means.
Example 10
Manufacture of filled hard caramel consisting of an outer layer of 1,1-GPM rich mixture and a liquid filling containing 1,6-GPS rich mixture
1. Hard caramel fabric
1,1-GPM rich mixture 25kg
(85% 1,1-GPM, 15% 1,6-GPS)
8kg of water
Citric acid 0.3kg
Lemon flavor 0.03kg
Manufacturing
The 1,1-GPM rich mixture and water are boiled in a candy boiler at 155-160 ° C. and exposed to full vacuum for 5 minutes, followed by addition of acid and flavor. Cool the melt to 65-70 ° C. with a tapered roller.
[0062]
2. Filling
Prescription
Rough tyrose L95 (fructooligosaccharide) 2.5kg
1,6-GPS rich mixture 5.9kg
(82% 1,6-GPS, 18% 1,1-GPM)
1.5kg of water
Citric acid 0.09kg
Lemon flavor 0.01kg
Manufacturing
Raftylose L95 is heated to 80 ° C. with water, dissolved in 1,6-GPS concentrated mixture in fine powder form, cooled to 70 ° C., acid and fragrance are added, and 1,1-GPM concentrated as a filler It is put into a plastic melt of the mixture and processed with a tapered roller. The filling is about 10-15% of the total candy dough.
[0063]
Filled hard caramel coatings are stable to atmospheric moisture absorption (good storage behavior), the filling is liquid and is free of maltitol syrup, making it suitable for diabetics.
Example 11
Manufacture of coated soft caramels with coatings containing 1,1-GPM rich mixture and cores containing 1,6-GPS rich mixture
The formulation for the soft caramel core corresponds to the formulation described in Example 7.
[0064]
The formulation for dragee coating corresponds to the formulation shown in Example 3.
[0065]
The resulting coated soft caramel has high storage stability and is suitable for diabetic patients.
Example 12
Of easily soluble sugar substitutes in chocolate, especially low calorie chocolate,
Substitute with 1,6-GPS rich mixture
Process technical data
Process parameters Bitter chocolate Milk chocolate
Mixing time (minutes) About 5 About 10
Temperature after mixing About 37 ° C About 37 ° C
Roller performance (kg / h) 1200-1900 1200-1900
(Depending on preliminary rolling, roller gap width and roll length)
Roller performance (kg / h) 280-300 280-300
(Fine Rolling) (Length 1000mm)
Kneading temperature up to 70 ° C up to 60 ° C
Kneading time (hours) 24 24
Of course, the 1,6-GPS concentrated mixture is also suitable for the production of low calorie chocolate in which fat substitutes (eg inulin or polydextrose) are used. Chocolates having a fat content of less than 31%, preferably less than 30%, particularly preferably less than 29% can be produced.
[0066]
The use of a 1,6-GPS concentrated mixture allows the kneading temperature to be clearly increased compared to conventional feedstocks due to the low water content (<1%) of the hydrate. Improved flow properties of the chocolate dough are obtained. Thus, the 1,6-GPS concentrated mixture according to the present invention makes it possible to provide an improved chocolate production method.
Example 13
Sensory analysis of sweetness of 1,1-GPM rich or 1,6-GPS rich 1,1-GPM / 1,6-GPS mixture
For the analysis of sweetness power, a mixture having a ratio of 1,1-GPM / 1,6-GPS of 6.79: 1 was used as a 1,1-GPM concentrated mixture. As the 1,6-GPS concentrated mixture, a mixture having a ratio of 1,6-GPS / 1,1-GPM of 4.51: 1 was used.
[0067]
The mixture was given to the subject in the form of an aqueous solution.
[0068]
Threshold measurement:
Threshold test concentration series 1 (1,1-GPM)
[0069]
[Table 2]
[0070]
Threshold test concentration series 2 (1,6-GPS)
[0071]
[Table 3]
[0072]
When a 1,6-GPS concentrated mixture is used, a slight sugar alcohol concentration is more easily identified than when a 1,1-GPM concentrated mixture is used.
Comparative test
In a paired comparative study (Duo-Test), 62.5% (5 out of 8 subjects) had a 10% 1,6-GPS concentrated mixture and 37.5% (subject 8). 3 of the people) felt the 1,1-GPM rich mixture sweet.
Example 14
Production and testing of hard caramel according to the present invention
Hydrogenated isomaltulose (1) (Isomalt®) and mixtures (2) to (7) according to the invention prepared as in Table 4 were used as raw materials for the production of various hard caramels (TS: dry matter content).
[Table 4]
The caramel was stored at 70% relative humidity and 25 ° C. for various times (caramel moisture content: 1.5%).
[0073]
FIG. 10 shows that in storage tests, hard caramel made from conventional hydrogenated isomaltulose exhibits much higher water absorption than the product of the present invention. Accordingly, the caramel of the present invention has fairly good storage properties.
[Brief description of the drawings]
FIG. 1 shows the composition of a 1,6-GPS concentrated phase and a 1,1-GPM concentrated phase obtained from a suspension with a dry matter content of 75% by weight heated to 70 ° C.
FIG. 2 shows the composition of the 1,6-GPS concentrated phase and the 1,1-GPM concentrated phase obtained from a suspension with a dry substance content of 80% by weight heated to 70 ° C.
FIG. 3 shows the composition of the 1,6-GPS concentrated phase and the 1,1-GPM concentrated phase obtained from a suspension with a dry substance content of 75% by weight heated to 60 ° C.
FIG. 4 shows the composition of the 1,6-GPS concentrated phase and the 1,1-GPM concentrated phase obtained from a suspension with a dry substance content of 65% by weight heated to 60 ° C.
FIG. 5 shows the composition of the 1,6-GPS concentrated phase and the 1,1-GPM concentrated phase obtained from a suspension with a dry matter content of 70% by weight heated to 50 ° C.
FIG. 6 shows the solubility of hydrogenated isomaltulose (Isomalt®) in water.
FIG. 7 shows the dry matter content (Bx value) of a saturated solution of hydrogenated isomaltulose (Isomalt®) at various temperatures and the initial concentration of hydrogenated isomaltulose in water. Show the relationship.
FIG. 8 shows the ratio of 1,6-GPS to 1,1-GPM in saturated solutions of hydrogenated isomaltulose at various temperatures and the initial concentration of hydrogenated isomaltulose in water. The relationship is shown.
FIG. 9 shows the dissolution kinetics of compression molded articles consisting of 1,6-GPS and 1,1-GPM.
FIG. 10 shows the dependence of hard caramel weight change on the composition of 1,6-GPS and 1,1-GPM.
Claims (14)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19532396A DE19532396C2 (en) | 1995-09-02 | 1995-09-02 | Sugar-free products and process for their preparation |
DE19532396.3 | 1995-09-02 |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP51081897A Division JP3649742B2 (en) | 1995-09-02 | 1996-08-24 | Sugar-free sugar coating products |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2000342185A JP2000342185A (en) | 2000-12-12 |
JP3649990B2 true JP3649990B2 (en) | 2005-05-18 |
Family
ID=7771089
Family Applications (5)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP51081897A Expired - Lifetime JP3649742B2 (en) | 1995-09-02 | 1996-08-24 | Sugar-free sugar coating products |
JP2000114984A Expired - Lifetime JP3649990B2 (en) | 1995-09-02 | 2000-04-17 | Sugar-free sugar coating products |
JP2000115082A Expired - Lifetime JP3649991B2 (en) | 1995-09-02 | 2000-04-17 | Compression products |
JP2000115039A Expired - Lifetime JP3336590B2 (en) | 1995-09-02 | 2000-04-17 | Hard caramel |
JP2004275898A Expired - Lifetime JP4188894B2 (en) | 1995-09-02 | 2004-09-22 | Sugar-free sugar coating products |
Family Applications Before (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP51081897A Expired - Lifetime JP3649742B2 (en) | 1995-09-02 | 1996-08-24 | Sugar-free sugar coating products |
Family Applications After (3)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2000115082A Expired - Lifetime JP3649991B2 (en) | 1995-09-02 | 2000-04-17 | Compression products |
JP2000115039A Expired - Lifetime JP3336590B2 (en) | 1995-09-02 | 2000-04-17 | Hard caramel |
JP2004275898A Expired - Lifetime JP4188894B2 (en) | 1995-09-02 | 2004-09-22 | Sugar-free sugar coating products |
Country Status (17)
Country | Link |
---|---|
US (4) | US6562392B1 (en) |
EP (2) | EP1013175B1 (en) |
JP (5) | JP3649742B2 (en) |
AT (2) | ATE542428T1 (en) |
AU (1) | AU705600B2 (en) |
BR (1) | BR9610354A (en) |
CA (1) | CA2230682C (en) |
DE (2) | DE19549825B4 (en) |
DK (2) | DK1013175T3 (en) |
ES (2) | ES2164918T5 (en) |
HK (1) | HK1030527A1 (en) |
IL (3) | IL123494A (en) |
MX (1) | MX9801674A (en) |
NZ (1) | NZ316930A (en) |
PT (2) | PT1013175E (en) |
RU (1) | RU2153808C2 (en) |
WO (1) | WO1997008958A1 (en) |
Families Citing this family (77)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE19818842C1 (en) * | 1998-04-28 | 2000-01-05 | Suedzucker Ag | Cold remedy containing sugar alcohol mixture such as Isomalt, having immunostimulant and antimicrobial activity |
US6303159B2 (en) | 1998-12-30 | 2001-10-16 | Wm Wrigley Jr. Company | Comestible coating process applying powder and suspension syrup |
CN1136783C (en) * | 1999-08-30 | 2004-02-04 | Wm.雷格利Jr.公司 | Comestible coating process using hydrogenated isomal tulose mixture |
DE19943491B4 (en) * | 1999-09-10 | 2010-04-01 | Südzucker AG Mannheim/Ochsenfurt | Improved compressed |
DE19945481A1 (en) * | 1999-09-22 | 2001-04-05 | Suedzucker Ag | Hard caramels with improved storage stability |
JP4166980B2 (en) * | 2000-02-17 | 2008-10-15 | 上野製薬株式会社 | Honey-containing crystal composition and method for producing the same |
ES2261410T3 (en) * | 2000-05-22 | 2006-11-16 | Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyusho | A COMPOSITION CONTAINING SYROPE AND PROCEDURE FOR THE SAME PRODUCTION. |
FR2826239B1 (en) * | 2001-06-25 | 2005-02-25 | Roquette Freres | IMPROVED HARD DRAGEING PROCESS |
JP2004033109A (en) * | 2002-07-03 | 2004-02-05 | Ueno Seiyaku Oyo Kenkyusho:Kk | Baked confectionery and method for producing the same |
JP2004033108A (en) * | 2002-07-03 | 2004-02-05 | Ueno Seiyaku Oyo Kenkyusho:Kk | Dough for whipping-stabilized baked confectionery, and method for producing the baked confectionery by baking the dough |
US20040086615A1 (en) * | 2002-11-04 | 2004-05-06 | Cargill, Inc. & Cerestar Holding Bv | Reduced calorie confectionery compositions |
DE10258146A1 (en) * | 2002-12-04 | 2004-06-24 | Südzucker AG Mannheim/Ochsenfurt | Surface-modified hard caramels with improved storage stability |
JP2004222529A (en) * | 2003-01-20 | 2004-08-12 | Ueno Seiyaku Oyo Kenkyusho:Kk | Liquid egg foam stabilizer |
DE10306203A1 (en) * | 2003-02-13 | 2004-08-26 | Grünenthal GmbH | New 2-heteroaryl-2-(N-((hetero)aryl)-amino)-acetic acid derivatives useful e.g. for treating anxiety, inflammation, allergy, depression, diarrhea or pain are NMDA antagonists |
JP2004313056A (en) * | 2003-04-15 | 2004-11-11 | Ueno Seiyaku Oyo Kenkyusho:Kk | Foaming composition, whipped cream, and method for producing the cream |
DE10323602A1 (en) * | 2003-05-19 | 2004-12-16 | Südzucker AG Mannheim/Ochsenfurt | Hard caramel for human consumption, contains hard caramel base and supported food color inhomogeneously distributed within hard caramel base |
US20060286248A1 (en) * | 2003-10-02 | 2006-12-21 | Anfinsen Jon R | Reduced-carbohydrate and nutritionally-enhanced frozen desserts and other food products |
DE10349465B4 (en) * | 2003-10-23 | 2014-04-03 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Gelatin-free, isomaltulose-containing soft caramel |
US20050249843A1 (en) * | 2004-05-07 | 2005-11-10 | Loren Wallis | Low carbohydrate caramel corn composition |
WO2006004732A1 (en) * | 2004-06-29 | 2006-01-12 | Mars, Incorporated | Aqueous edible paint composition, method of preparation and kit |
AU2005271789B2 (en) * | 2004-07-12 | 2011-10-27 | Archer-Daniels-Midland Company | Food compositions and related methods |
EP1629730A1 (en) * | 2004-08-12 | 2006-03-01 | First-to-Market N.V. | Functional sugar replacement |
US20060088637A1 (en) * | 2004-10-22 | 2006-04-27 | Sweetsue Llc | Sugar substitute and bulking agent and chocolate |
US20060088635A1 (en) * | 2004-10-22 | 2006-04-27 | Fred Goldman | Sugar substitute and bulking agent and chocolate |
DE102005010834A1 (en) * | 2005-03-07 | 2006-09-14 | Südzucker AG Mannheim/Ochsenfurt | Isomaltulose in cereal products |
US20060210488A1 (en) * | 2005-03-19 | 2006-09-21 | Jakubowski Henryk P | Teeth whitening candy with tartar removal and breath freshening properties |
JP4590036B2 (en) * | 2005-08-24 | 2010-12-01 | 三菱商事フードテック株式会社 | Hard coating layer, hard coating product and manufacturing method thereof |
US8486469B2 (en) * | 2005-10-17 | 2013-07-16 | Intercontinental Great Brands Llc | Low-calorie food bar |
AU2007281184A1 (en) * | 2006-07-31 | 2008-02-07 | Wm. Wrigley Jr. Company | Chewing gum products |
US7767248B2 (en) * | 2007-02-02 | 2010-08-03 | Overly Iii Harry J | Soft chew confectionary with high fiber and sugar content and method for making same |
WO2008100851A1 (en) * | 2007-02-12 | 2008-08-21 | Wm. Wrigley Jr. Company | Coated confectionery products |
US20100119664A1 (en) * | 2007-02-12 | 2010-05-13 | Wm. Wrigley Jr. Company | Confectionery products comprising polyols |
GB2448106B (en) * | 2007-02-23 | 2011-10-26 | Cadbury Schweppes Plc | Candy compositon with fibre-containing centrefill |
US20090011079A1 (en) * | 2007-07-02 | 2009-01-08 | Bestsweet, Inc. | Hard Coated Confectionary Having A Consumable Soft Chewing Core With An Active And Method For Making Same |
US9386783B2 (en) | 2007-07-31 | 2016-07-12 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Confectionery products and process for obtaining them |
EP2025245A1 (en) * | 2007-08-10 | 2009-02-18 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Rice starch in sugar free coatings |
EP2085077A1 (en) * | 2008-01-30 | 2009-08-05 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Coating compositions for controlled relaease formulations |
US20090208602A1 (en) * | 2008-02-19 | 2009-08-20 | Jorg Kowalczyk | Confectionery aroma containing products |
JP4770849B2 (en) * | 2008-02-29 | 2011-09-14 | オンキヨー株式会社 | Door opening / closing structure and slot machine gaming machine and electronic device using the same |
DE102008012015A1 (en) | 2008-03-01 | 2009-09-10 | Südzucker AG Mannheim/Ochsenfurt | Improved isomalt-containing compresses and processes for their preparation |
JP5715049B2 (en) * | 2008-05-02 | 2015-05-07 | インターコンチネンタル グレート ブランズ エルエルシー | Multi-layer sugar-free isomalt confectionery and method for producing the same |
US20110117031A1 (en) * | 2008-07-28 | 2011-05-19 | Stephan Hausmanns | Method for treating hypersensitive teeth |
US7919107B2 (en) * | 2008-07-28 | 2011-04-05 | Sudzucker Aktiengesellschaft Mannhein/Ochsenfurt | Method for treating hypersensitive teeth |
EP2337457A1 (en) * | 2008-09-16 | 2011-06-29 | Tiense Suikerraffinaderij N.V. | Confectionery product |
RU2471358C1 (en) * | 2008-11-17 | 2013-01-10 | Кэдбери Индия Лтд. | Confectionary products with filler in centre and method |
AU2009319826B9 (en) * | 2008-11-28 | 2013-04-11 | Intercontinental Great Brands Llc | Confectionery composition, article, method, and apparatus |
CN104431264A (en) | 2009-01-22 | 2015-03-25 | 洲际大品牌有限责任公司 | Confectionery processing |
JP2013506402A (en) * | 2009-10-01 | 2013-02-28 | カーギル インコーポレイテッド | Confectionery products containing erythritol |
JP5547291B2 (en) | 2009-10-08 | 2014-07-09 | インターコンチネンタル グレート ブランズ エルエルシー | Co-extruded layered candy and gum apparatus and method |
US9247761B2 (en) * | 2009-10-30 | 2016-02-02 | Intercontinental Great Brands Llc | Sugar free confectionery; methods of making same; and use in preparing multilayered confectionery |
CN102656176A (en) * | 2009-12-23 | 2012-09-05 | 赢创德固赛有限公司 | Sweetener and method for the production thereof |
US8697159B2 (en) * | 2010-01-25 | 2014-04-15 | General Mills, Inc. | Coated food product and method of preparation |
JP5600450B2 (en) * | 2010-03-11 | 2014-10-01 | 日本メナード化粧品株式会社 | Sugar-coating liquid |
JP5442501B2 (en) * | 2010-03-17 | 2014-03-12 | 日本メナード化粧品株式会社 | Coating liquid |
GB201019628D0 (en) * | 2010-11-19 | 2010-12-29 | Reckitt Benckiser Nv | Dyed coated bleach materials |
BR112013017768B1 (en) | 2010-12-30 | 2020-10-06 | Wm. Wrigley Jr. Company | HARD BULLET COMPOSITION WITH REDUCED SUGAR |
PL2491788T3 (en) | 2011-02-25 | 2016-07-29 | Kraft Foods R & D Inc | Food product with a moulded body |
CA2829351A1 (en) | 2011-03-11 | 2012-09-20 | Intercontinental Great Brands Llc | System and method of forming multilayer confectionery |
US20120301573A1 (en) * | 2011-05-29 | 2012-11-29 | Rufina Shatkina | Composition and method for suppressing appetite |
BR112014001361A2 (en) | 2011-07-21 | 2017-02-14 | Intercontinental Great Brands Llc | advanced gum formation and cooling |
MX2014008312A (en) | 2012-01-09 | 2015-03-03 | Wrigley W M Jun Co | Gelled confection with reduced sugar. |
EP2742806A1 (en) * | 2012-12-13 | 2014-06-18 | Südzucker Aktiengesellschaft | Process for reducing the stickiness of a chewing gum core composition to a surface of a processing machinery using isomalt |
WO2014116540A1 (en) | 2013-01-25 | 2014-07-31 | Wm. Wrigley Jr. Company | Center-filled confections and method of making same |
WO2015062952A1 (en) * | 2013-10-31 | 2015-05-07 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Improved chewing gums and methods for their preparation |
PL3760050T3 (en) * | 2014-02-28 | 2023-08-28 | Intercontinental Great Brands Llc | Method for coating edible cores and the use of a method to limit the adherence of the edible cores to the inner drum wall |
RU2657021C2 (en) | 2014-03-03 | 2018-06-08 | Интерконтинентал Грейт Брендс Ллк | Method of producing food product |
HUE047858T2 (en) | 2016-09-21 | 2020-05-28 | Celanese Int Corp | Acesulfame potassium compositions and processes for producing same |
PL3319948T3 (en) | 2016-09-21 | 2021-12-27 | Celanese International Corporation | Acesulfame potassium compositions and processes for producing same |
EP3319949B1 (en) | 2016-09-21 | 2020-07-22 | Celanese International Corporation | Acesulfame potassium compositions and processes for producing same |
US10030000B2 (en) | 2016-09-21 | 2018-07-24 | Celanese International Corporation | Acesulfame potassium compositions and processes for producing same |
DE102017107845A1 (en) * | 2017-04-11 | 2018-10-11 | Gelita Ag | Gelatin product with a core component and process for its preparation |
DK3520622T3 (en) | 2018-01-31 | 2020-08-03 | Alexander Müller-Vivil | SUGAR-FREE HARD DRAGÉ |
DE102018201920A1 (en) | 2018-02-07 | 2019-08-08 | Südzucker AG | Liquid functionally improved isomalt |
DE102018201916A1 (en) | 2018-02-07 | 2019-08-08 | Südzucker AG | Solid functionally improved isomalt |
DE102019219336A1 (en) * | 2019-12-11 | 2021-06-17 | Südzucker AG | Isomaltulose-containing hard caramels and process for their production |
BR112023021244A2 (en) * | 2021-04-15 | 2023-12-19 | Suedzucker Ag | ISOMALT COMPOSITIONS ENRICHED IN 1.1-GPM AND/OR 1.6-GPS, METHOD FOR PRODUCING THE SAME AND USE THEREOF |
EP4311436A1 (en) | 2022-07-26 | 2024-01-31 | Südzucker AG | Edible product coating using pregelatinised starches |
Family Cites Families (21)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE2520173B2 (en) | 1975-05-06 | 1978-10-26 | Sueddeutsche Zucker-Ag, 6800 Mannheim | Glucopyranosido-l.e-mannit, process for its production and its use as a sugar substitute |
US4317838A (en) * | 1979-09-24 | 1982-03-02 | Life Savers, Inc. | Method for applying sugarless coating to chewing gum and confections |
US4464411A (en) * | 1982-11-05 | 1984-08-07 | Scm Corporation | Confectionary coating compositions containing polyglycerol ester emulsifiers |
JPS62148496A (en) * | 1985-12-20 | 1987-07-02 | Mitsui Seito Kk | Reduced palatinose powder and its production |
US4792453A (en) * | 1987-05-04 | 1988-12-20 | Wm. Wrigley Jr. Company | Hard coated sugarless chewing gum |
DE3715919A1 (en) * | 1987-05-13 | 1988-12-01 | Pfeifer & Langen | Sweetener, process for the production and use thereof |
ZA886891B (en) * | 1987-12-23 | 1989-05-30 | Warner Lambert Co | Chewing gum compositions having reduced moisture pick-up and method of preparation |
US4961935A (en) * | 1987-12-23 | 1990-10-09 | Warner-Lambert Company | Sugarless, substantially anhydrous chewing gum compositions and methods for preparing same |
WO1989007895A1 (en) * | 1988-02-24 | 1989-09-08 | Wm. Wrigley Jr. Company | Chewing gum with improved sweetness employing xylitol rolling compound |
US4971798A (en) * | 1989-11-30 | 1990-11-20 | Miles Inc. | Hard confections containing hydrogenated isomaltulose and medicinally active ingredient |
JP2882668B2 (en) | 1990-07-04 | 1999-04-12 | ノボ ノルディスク アクティーゼルスカブ | Production method of sugar compounds |
JPH04121162A (en) * | 1990-09-11 | 1992-04-22 | Showa Denko Kk | Sugar alcohol-containing sweetening composition |
DE4103681C2 (en) * | 1991-02-07 | 1994-11-24 | Grillo Werke Ag | Derivatives of disaccharide alcohols, process for their preparation and their use |
US5270061A (en) | 1992-03-26 | 1993-12-14 | Wm. Wrigley Jr. Company | Dual composition hard coated gum with improved shelf life |
US5525360A (en) * | 1992-12-18 | 1996-06-11 | Wm. Wrigley Jr. Company | Chewing gum products using polydextrose |
ES2089691T5 (en) * | 1993-05-06 | 2004-12-01 | Sudzucker Aktiengesellschaft Mannheim/Ochsenfurt | SWEETENER, PROCEDURE FOR ITS MANUFACTURE AND ITS USE. |
DE9321600U1 (en) * | 1993-05-06 | 2000-04-06 | Suedzucker Ag | Sweeteners |
FR2705207B1 (en) * | 1993-05-17 | 1995-07-28 | Roquette Freres | Hard coating process without sugar and products thus obtained. |
EP0719093B1 (en) * | 1993-09-15 | 2000-03-08 | Wm. Wrigley Jr. Company | Hard coated chewing gum with improved shelf life, with mixed polyol coatings |
IL110126A (en) * | 1994-06-26 | 2001-01-28 | Gadot Biochemical Ind Ltd | Process for the manufacture of isomaltitol |
DE19532396C2 (en) * | 1995-09-02 | 1997-08-21 | Suedzucker Ag | Sugar-free products and process for their preparation |
-
1995
- 1995-09-02 DE DE19549825A patent/DE19549825B4/en not_active Expired - Lifetime
-
1996
- 1996-08-24 ES ES96930096T patent/ES2164918T5/en not_active Expired - Lifetime
- 1996-08-24 IL IL12349496A patent/IL123494A/en not_active IP Right Cessation
- 1996-08-24 EP EP00100696A patent/EP1013175B1/en not_active Expired - Lifetime
- 1996-08-24 BR BR9610354A patent/BR9610354A/en not_active IP Right Cessation
- 1996-08-24 JP JP51081897A patent/JP3649742B2/en not_active Expired - Lifetime
- 1996-08-24 IL IL13756096A patent/IL137560A/en not_active IP Right Cessation
- 1996-08-24 DE DE59608024T patent/DE59608024D1/en not_active Expired - Lifetime
- 1996-08-24 RU RU98105680/13A patent/RU2153808C2/en active
- 1996-08-24 AT AT00100696T patent/ATE542428T1/en active
- 1996-08-24 EP EP96930096A patent/EP0847242B2/en not_active Expired - Lifetime
- 1996-08-24 PT PT00100696T patent/PT1013175E/en unknown
- 1996-08-24 DK DK00100696.4T patent/DK1013175T3/en active
- 1996-08-24 AU AU69282/96A patent/AU705600B2/en not_active Expired
- 1996-08-24 DK DK96930096T patent/DK0847242T4/en active
- 1996-08-24 NZ NZ316930A patent/NZ316930A/en unknown
- 1996-08-24 ES ES00100696T patent/ES2380914T3/en not_active Expired - Lifetime
- 1996-08-24 PT PT96930096T patent/PT847242E/en unknown
- 1996-08-24 IL IL13755896A patent/IL137558A0/en not_active IP Right Cessation
- 1996-08-24 CA CA002230682A patent/CA2230682C/en not_active Expired - Lifetime
- 1996-08-24 WO PCT/EP1996/003740 patent/WO1997008958A1/en active IP Right Grant
- 1996-08-24 AT AT96930096T patent/ATE207305T1/en active
-
1998
- 1998-03-02 MX MX9801674A patent/MX9801674A/en unknown
-
2000
- 2000-04-17 JP JP2000114984A patent/JP3649990B2/en not_active Expired - Lifetime
- 2000-04-17 JP JP2000115082A patent/JP3649991B2/en not_active Expired - Lifetime
- 2000-04-17 JP JP2000115039A patent/JP3336590B2/en not_active Expired - Lifetime
- 2000-07-11 US US09/614,055 patent/US6562392B1/en not_active Expired - Lifetime
- 2000-07-11 US US09/614,054 patent/US6555146B1/en not_active Expired - Lifetime
- 2000-12-27 HK HK00108412.3A patent/HK1030527A1/en not_active IP Right Cessation
-
2001
- 2001-08-13 US US09/928,721 patent/US6783779B2/en not_active Expired - Lifetime
-
2003
- 2003-03-11 US US10/387,199 patent/US6872415B2/en not_active Expired - Lifetime
-
2004
- 2004-09-22 JP JP2004275898A patent/JP4188894B2/en not_active Expired - Lifetime
Also Published As
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP3649990B2 (en) | Sugar-free sugar coating products | |
JP3479307B2 (en) | Sweetener containing sweetener | |
AU2003202446C1 (en) | Liquid maltitol composition, process for its manufacture and its uses | |
JPH0126661B2 (en) | ||
JPS61249349A (en) | Sugarless coating confectionary or drug product obtained by hard coating and production thereof | |
US8128975B2 (en) | Sugar alcohol sanded confectionary and process for making same | |
US6875460B2 (en) | Co-crystallized polyols and hydrogenated maltodextrin | |
US6855361B2 (en) | Sugar-free products with improved characteristics | |
CN106659186B (en) | Novel compositions for confectionery products | |
DE19532396C2 (en) | Sugar-free products and process for their preparation | |
JP2000509611A (en) | Sugar-free sugar-coated chewing bonbon | |
JP3308092B2 (en) | Edible granular material and food to which it is added | |
DE19549645C5 (en) | Sugar-free coated products with layers of mixt. of glucopyranosyl-sorbitol and -mannitol derivs. - over core, also the mixt. and other products contg. it, useful in confectionery, baked goods, pharmaceuticals etc. | |
JP2005278591A (en) | Quickly soluble tabletted confectionery with cold sense and method for producing the same | |
US20050220940A1 (en) | Process for the production of edible coated cores and cores produced by the process |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20040924 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20041220 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20050216 |
|
R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090225 Year of fee payment: 4 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090225 Year of fee payment: 4 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100225 Year of fee payment: 5 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110225 Year of fee payment: 6 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110225 Year of fee payment: 6 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120225 Year of fee payment: 7 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130225 Year of fee payment: 8 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140225 Year of fee payment: 9 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
EXPY | Cancellation because of completion of term |